Tilapia in a White Wine Mushroom-Scallion Sauce

This weekend was so fabulous. It was one of my close girlfriends bridal shower up in Boston and the weekend couldn’t have gone more perfectly. We arrived close to 11:30 on Saturday morning just in time for me to help set up all the appetizers and decorations for the party and Paul jumped in the car with all the boys for a full afternoon of old-man basketball. Once our blushing bride walked in it was all champagne waterfalls, backyard corn hole and all the delicious food you could eat. Not to mention we only had the most perfect weather at 75-80 degrees all weekend, it was beautiful.

The bride and groom got some wonderful gifts, a lot of which were homemade and crafted because that just the kind of couple they are. It was a very special day. Once the shower came to an end and the boys were on their way back to the house, everyone got changed and headed out back for a night of drinks around the bonfire. Games and beers, late night convo’s and strata… it was an epic night to say the least.

Paul and I sadly had to drive back home on Sunday and it was bitter sweet. We had such a great time, but our bodies are not 22 anymore and we were tired and beat up. Too much beer and cupcakes for these two so after a little afternoon nap and some house chores, we were permanently stuck on the couch watching Moneyball {great movie btw} before crashing for the night.

Needless to say, there wasn’t a lot of cooking going on this weekend. There was also not a calorie counter there this weekend otherwise I would have punch it in the face. Clearly we needed to start the week off a little healthier and get back on our non-binging track so I cooked up a really delicious and healthy dinner last night. I don’t know why but I have been craving a mushroom sauce so take that and throw it on a lean cut of fish and you have yourself an awesome dinner.

The mushrooms add a little more ‘meat’ to the fish and the sauce and capers add depth to the overall bite making this dinner very palette friendly. Once again there were no leftovers but happily this time it was a lean fish dinner and not the rest of the frosted cupcakes. Hope you had a wonderful weekend.

Tilapia in a White Wine Mushroom-Scallion Sauce

2 Servings

Ingredients
2 (6 oz) Tilapia fillets
Salt and pepper
1 tbsp olive oil

Mushroom Scallion Sauce:
1 tbsp butter
2 cups sliced baby portobello mushrooms
1/2 cup sliced scallions
1/2 tsp cayenne pepper
1 tsp minced garlic
1/4 tsp ground thyme
1/4 cup white wine
1/2 cup sour cream
Salt and black pepper

Meanwhile, set a saucepan over medium-high heat and add the butter. Once melted, add the mushrooms, onions, garlic, cayenne and thyme to the pan and cook, stirring often. Stir in wine and sour cream, stirring frequently with a wooden spoon and cook until sauce thickens slightly. Keep warm until ready to serve.

Season both sides of tilapia fillets with salt and black pepper. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes.Top tilapia with mushroom mixture just before serving.

Season the sauce with the salt and pepper and stir to combine. Bring the sauce to a boil, reduce the heat to a simmer, and cook, , until sauce is thick and smooth and any floury taste is gone, about 5 minutes.
Recipe and photos by A Healthy Jalapeño 

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Enjoy!