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!

Ingredients: 

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

Grits
5 cups milk
1 cup quick-cooking grits
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon black pepper

Tilapia
6 (6 ounce) tilapia fillets
1/3 cup jamaican jerk spice, marinade

Instructions: 

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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.

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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.

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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.

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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!

“Can’t miss Tilapia”

Another of our amended recipes, due to so pre-meal drama, but lets just leave it at some meat not saving well for us…. We were suppose to be making Paula Dean’s “Cant miss Red Snapper” but that red snapper reaaaaally didn’t need to be ingested so we went to plan B and David went and grabbed some Tilapia for us, which ended up being a great discovery because it is a pretty moderately priced fish, so we can use that to jazz up our week night menu options over the coming months, because I LOOOVE seafood! So, hopefully I can bring David to the light! To have made a change in the recipe as extreme as changing the main component, the meal was actually really tasty! So I definitely recommend trying it, because it was a super easy week night meal, once we made it past the struggle of the bad fish. meh.

Ingredients:

  • 4 (8-ounce) fish fillets, about 1/2-inch thick (we used tilapia, but the original recipe called for Red Snapper)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup chopped onions
  • 1 green bell pepper, chopped
  • 1/2 cup (1 stick) butter
  • 1 tablespoon Worcestershire sauce
  • 1 cup freshly grated Parmesan


Instructions:

Preheat oven to 350 degrees F.

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Season the fish with the salt and pepper. Spread the onions and pepper in a 13 by 9-inch glass baking dish and place the fish on top.Dot the fish with butter. Sprinkle with a little Worcestershire sauce. Bake for 12 minutes.

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Then baste fish with pan juices. Sprinkle the fish with Parmesan and then place under the broiler for about 2 minutes or until the cheese browns.

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To serve, spoon the vegetables over the fish.

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