Wednesday, December 19, 2012

C.R. Cooking Chronicles: Tilapia with Cream Sauce

Hello all! Are your sleigh bells ringing??? It's so close to Christmas and the excitement is overwhelming! So, to ease my nerves over the past couple days, I've been investing my spare time into the new place and food. We'll get to how the new place is looking later, but I wanted to share this amazing recipe that I concocted with you guys!

If you follow me on Instagram (@cohesiverandomness), then you may have seen these photos on yesterday



 I promised you guys a recipe and as a woman of my word (most of the time), here you go! Oh, and sorry about the wack iPhone pics. This went by so fast that I didn't have time to grab the camera.

Tilapia with Mushroom, Spinach and Prosciutto Cream Sauce

You'll need:
5 tbsp of butter
1 bag of Tilapia fillets (or any white fish you prefer)
1 pint of white mushrooms
1 package of diced prosciutto
2 cups of baby spinach
1 large shallot
1-1/2 cups of heavy cream
1 tbsp of cooking sherry
1/2 tsp of seasoning salt
1/2 tsp of Cajun seasoning
1/2 tsp of garlic powder
salt
pepper

Preparation:
Preheat your oven to 350 degrees. Throw about 3 tbsp of butter in a glass baking dish and put in the oven until melted. Pull out of the oven and let cool to room temperature.

 

While your butter's melting, clean, stem and slice your mushrooms (next time, I'm gonna save a couple steps by buying the ones that are pre-sliced) and dice your shallot.


Place all of your fish fillets in the dish, season with salt and pepper (but not too much...remember, all of the flavor and seasoning will come from the sauce) and baste with the butter. Oh, and a little side not:, when prepping your fish, be sure it's completely thawed and pat them dry with a paper towel. Throw your fish in the over and bake for about 10-12 minutes or until fork-flaky.

In a skillet, melt 2 tbsp of butter and brown your diced prosciutto.


Next, add the shallot and mushrooms and stir until the mushrooms brown.


Pour in your cream and bring to a simmer. Add the sherry and all the seasonings and simmer until the sauce thickens. Finally, toss in the spinach and stir until it wilts.


By this time, your fish should be done and all you have to do is serve. Plate your fish, pour on a scoop of sauce and pat yourself on the back, because that's it! You'll be so excited and proud of yourself that it'll take your mind off of your anxiety-inducing countdown to Christmas!

I served my with a few broccoli stems and garlic bread sticks, but I think some roasted asparagus or whole green beans would be a delicious match as well.


There you are folks, so head on out to your grocery store and try this tonight. I promise, you'll be thanking me tomorrow!

Xoxo,
Coco

P.S. - I've got some special stuff coming up soon. One of you guys are going to be able to win something that I created! More info coming soon!!!

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