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Friday, April 2, 2010

Tarragon Tilapia

The night that I made this was one of those nights when I had planned on making one thing and by the time I got home from work, it just wasn't what I wanted.  On the fly, I came up with this recipe.  I have made something similar to this with chicken (so, my dear Aunt Pam & Aunt Debbie, you can swap out the fish with chicken..see, I love you!!) I threw the original recipe together one night when Chris wasn't around.  It was so good I wished he had been there to taste it, then I thought if he was, I would have had to share it and, well, I really wasn't in the mood for sharing (hehe)!!!  It was simple to make and oh so tasty!!  So, when I got home the other night, that recipe just happen to pop into my mind...I figured it worked so well with chicken, why not try it with fish... I'm figured right!!

Tarragon Tilapia
Non-stick cooking spray
4 Tilapia (or other white fish) fillets
Salt & Pepper
1/2 cup low-fat sour cream
2 Tablespoons honey mustard (or Dijon mustard works just fine too)
1 teaspoon, plus 1/2 teaspoon dried tarragon

Lightly spray a non-stick skillet with cooking spray; place on medium heat until hot.  Sprinkle fish with salt, pepper, and 1/2 teaspoon tarragon on both sides.  Add the fish to the skillet and cook about 5-6 minutes on each side or until fish is cooked through.  Remove to a plate; keep warm.

Turn heat down to medium low.  Stir sour cream, mustard and tarragon into the pan.  Cook about 1-2 minutes or until the sauce is heated through.  Serve sauce over fish and enjoy!

(Nutritional Info for 1 fillet - NO sauce:  100 calories; 1g fat; 21g protein; 55mg cholesterol; 100mg sodium)

1 comment:

StephenC said...

Nice idea. Peter is not as fond of tarragon as I am, but every now and then I slip it past him. It's odd because he loves fennel and the flavors are not all that different. Go figure. We've been on a red meat binge for the last couple of weeks and I need to get back to some of your crusted chicken and some fish.