Tilapia in Mustard Cream Sauce

Marvin Beachler


I've had rave reviews for this dish, even from fish haters. I usually serve this over a bed of freshly cooked spinach. The combination is great. I hope you enjoy it as much as my family and friends.

★★★★★ 2 votes
1 Hr

Blue Ribbon Recipe

Notes from the Test Kitchen:
This was a delightful surprise! The wine reduction sauce is full of flavor and a great compliment to this mild fish. The mustard and Italian dressing give it a zesty and tangy flavor, but the cream balances it out. The sauce is also very rich so a little bit goes a long way. Even though this looks fancy, it's pretty easy to create and guaranteed to impress.


8 - 10 medium
tilapia fillets
3 Tbsp
olive oil
2 clove
garlic, minced
2 c
onion, sliced
3 c
mushrooms, sliced
1 c
dry white wine
3/4 c
zesty Italian dressing (bottled)
1 tsp
3/4 tsp
black pepper
2 Tbsp
dijon or beer mustard
1/4 c
heavy cream
3 Tbsp


1Carefully wash tilapia, pat dry with paper towels, set aside.
2Place olive oil into large heavy bottomed frying pan. Saute garlic for 30 seconds over medium high heat then add onions, stir frequently. When onions are translucent add mushrooms and saute an additional 2 minutes.
3Reduce heat to medium. Carefully place tilapia on top of sauteed vegetables. Allow them to steam-cook for 2 minutes and then carefully turn the fish to steam the other side for 2 minutes.
4Place the tilapia in an oven-proof dish, cover and place in the oven, just to keep warm.
5Meanwhile, increase the heat under the vegetables, to medium high. Add wine and allow the liquid to evaporate. Add Italian dressing and reduce heat to simmer for 5 minutes. Add mustard, stir until blended.
6Add cream, stir until blended. Return tilapia to pan and heat until fish is hot, add capers. Note: Do not boil as the cream will separate.

About Tilapia in Mustard Cream Sauce

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American