Thursday, March 18, 2010

Mustard-Roasted Tilapia

Dear Tilapia,

Welcome back into my life. I've missed you. For years and years (those being the diet years when I made myself eat fish) you were the one and only fish that I could tolerate. You were mild and never tasted fishy, which always amazed me, considering that you are indeed a fish.

However, a few years back I ate one of your relatives that must have been sprayed by a skunk or something even worse. Since that time, I have shied away from you. Perhaps you hadn't even noticed my absence, but in case you also missed me, I'm sorry for judging you for that one bad skunky/fish experience.

Now I don't know if fish read blogs, but in the event that you do, please check out the Crabby Cook. He'll make you chuckle if you're the sort of fish that enjoys sarcasm, which I most certainly do. The recipe I adapted from his blog is actually one of Ina Garten's, but I wouldn't have found it had it not been for his blog.

Again, I'm so glad to have you back in my life. I'll be seeing you in my oven again soon.


Mustard Roasted Tilapia (adapted from Ina Garten)

12 ounces tilapia filets (this was three moderately sized pieces for me)
kosher salt and pepper
1/4 cup heavy cream
1/4 cup sour cream
1 1/2 TBSP Dijon mustard
1/2 TBSP whole-grain mustard
1 TBSP finely diced sweet onion
1 tsp drained capers

Preheat oven to 425 degrees. Place the tilapia filets in a baking dish and season generously with kosher salt and pepper.

Combine cream, sour cream, Dijon mustard, whole-grain mustard, onion and capers in a small bowl. Season with salt and pepper.

Spoon mixture over tilapia, completely covering each piece.

Bake for 10-15 minutes depending on the thickness of the fish. To serve place fish on plate and spoon pan sauce over fish.

(I had more sauce than I needed to cover the fish before baking so I refrigerated it and it was excellent the following night on grilled pork loin chops)


Megan said...

I always look at her recipe for mustard-roasted red snapper and plan to attempt it. Still haven't... maybe because red snapper sounds too ambitious to me? I do love tilapia though. It sounds like it was a good substitution!

Laurie said...

Mmmm. Mags, this recipe sounds wonderful. Tilapia and I have always been fast friends. I can see how Tilapia and some of it's other fishy friends can be a little too 'in your face' with their flavours though.

I'm glad that you've given Tilapia another chance and that you two have made up. ;) I enjoy how fast you can whip up a meal with tilapia too.

Julie said...

Hi, Maggie! I love Tilapia but never make it at home. Looks yummy!

June said...

Dear Abby - aka Mags - You are NOT allowed to go away again. I haven't laughed since you've been AWOL. Do you think I need a life? LOLOL Oh - Tilapia looks vunderbar!

coffeegrounded said...

Oh my gosh, this sounds soooo tasty!

Karen said...

I love mustard sauces with fish - this looks really good!

Moogie said...

Mags, you are so freaking crazy... that's why I love ya.

B. said...

I'm just mad that it's only noon and I'm at work because I want to go to the grocery right now so that I can make this!

Debbie said...

The sauce sounds delicious. I love most fish and tilapia is one of my favorites.

taylor (greens and chocolate) said...

This looks so delicious! I love tilapia!

Nanan said...

Talapia is such a wonderful "non fishy fish" I will try this version of it soon - looks tasty! William is a fan of fish!

stephchows said...

lol! you crack me up!

All Our Fingers in the Pie said...

I keep walking by when I see tilapia at the grocer. This recipe looks like I should buy some and try it.

HoneyB said...

We have been eating more fish lately - since Grumpy decided to give up pork! Looks yummy!

DocChuck said...

Like you, I love the flexibility of the mild, light tilapia, and how it responds to such a wide array of treatments.

Like you, tilapia has left my life.

UNLIKE you, tilapia has NOT re-entered my life.

WHY??? Because I cannot seem to find tilapia that is not imported from 'farms' in china.

And I have read numerous (actually, DOZENS) of warnings about the dangerous chemicals, the filth, and the diseases prevalent in 'fish farms' in china.

People who will poison their OWN children with doctored milk, will not blink at poisoning us Americans who are uninformed enough to purchase their tilapia.

Nothing, I repeat NOTHING, raised or grown or formulated in china knowingly comes into my home.

Sweet and Savory said...

Mags, I have some sole to make and if your tilapia is not the jealous type, I would like to use your recipe for sole.

Next fish, I buy, will have to be tilapia.

Dyan said...

Welcome back to the fish and YOU...I might just get brave enough and try this..I think I hate fishy fish so I will trust you on this lol

Cottage Cozy said...

Hi Mags:

I am having a "Blue Monday" Giveaway...come by and take a peek.

Have a terrific week!

Stay Cozy, Carrie

Jessica {The Novice Chef} said...

This looks absolutely delicious!

Ed Schenk said...

I see you are blogging again. Welcome back!

Barbara Bakes said...

Such a pretty little meal in a pretty little dish!

Diane said...

That sure looks yummy maggie, I would love a bite right now!
I am having a Easter Candy Cup Giveaway.
Stop on by for a chance to win!
Join the Fun

Hugs, Diane

Anonymous said...

I have tried the ina garten receipe and then tried this and i have to say there is really no difference! it tasted wonderful. i am happy because creme fraiche is so hard to find over here so i love the option with heavy cream and sour cream. Thanks for sharing.

Linsey said...

i made this last night!! thank you. it was mmmmmazing. my boyfriend actually said it was the best thing i've ever made :)

Sea Cuisine said...

What a delicious tilapia recipe! We may have to give this a go for dinner this weekend (we love seafood in the summer!).