We made this a few weeks ago as a tasty change to our week night dinner routine, we were a little nervous about it taking a lot longer than we had originally intended but the tilapia filets were small and cooked pretty quickly. The recipe called for brown rice or grits as a bed to serve the fish on, and we decided to go with grits. A) because we had them already and b) because its a nice change from the traditional dinner starch options. Definitely recommend giving this a whirl, especially if you’re looking to do a dish for people who aren’t the biggest fish lovers!
Mushroom Scallion Sauce
1 tablespoon butter (or cooking spray)
2 cups sliced baby portabella mushrooms (cremini, or other regular mushrooms)
1/2 cup sliced scallion
1/4 cup white wine
1/2 pint heavy cream (or fat-free milk w. 1/2 tsp of flour)
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
salt and black pepper
5 cups milk
1 cup quick-cooking grits
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper
6 (6 ounce) tilapia fillets
1/3 cup jamaican jerk spice, marinade
Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve.
Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Lay the carrot slices on top of fish in a criss-cross manner and place broccoli stalk on the side of fish. Top with mushroom scallion sauce and serve immediately.
Not my best plating attempt but you get the idea. Layer it all up and serve it as one dish for lots of deliciousness and minimal clean up, one of our favorite things to do on the week nights!