Jerk Tilapia with a White Wine Mushroom Sauce

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.

Grits: Bring milk to a boil. Gradually whisk in grits, butter, salt, and pepper. Stir constantly for about 3 to 5 minutes until grits thicken to desired consistency. Keep warm until ready to serve.

Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.

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!


Mediterranean Tilapia

We have made this like 2 or times since we moved into our house and to say its one of our favorite meals is PROBABLY an understatement. I mean its SO simple, and its delicious, AND its healthy, are you kidding me?! You never hit the dinner trifecta like that, but here it is, delivered to you on a silver platter… or my little pottery barn plates, but its all the same, right?! Also, I heard on the news recently that eating  a more Mediterranean style diet can help improve heart health, added benefits, right!? So, here’s all ya need for this simple, heathly, TASTY, week night meal:


  • 1 1/2 tbsp minced fresh garlic
  • 1 tsp extra virgin olive oil
  • 1/3 cup chopped fresh flat-leaf parsley
  •  2/3 cup seeded and chopped Roma tomatoes
  • 1 3/4oz reduced fat feta cheese, crumbled
  • 1/2 lb tilapia fillets, bones removed
  • Salt and Pepper
  • Olive oil nonstick cooking spray

Preheat oven to 400 degrees.


Lightly coat a medium baking dish with nonstick cooking spray. Mix garlic, olive oil, parsley, tomatoes and feta in a medium bowl.


Lightly coat both sides of tilapia fillets with nonstick cooking spray, then season both sides with salt and pepper. Lay fillets side by side, barely touching, in prepared baking dish.


Top evenly with tomato mixture. Bake 13-17 minutes, or until fish flakes with a fork and is no longer translucent. Serve immediately.


We served ours over couscous which is also really really easy to make, AND its super cheap! Holler! We have had the same container of couscous since the first time we made this and its only half empty. Talk about a few dollars well spent!