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Blackened Tilapia with White Wine Cream Sauce
Blackened Tilapia with White Wine Cream Sauce

Blackened Tilapia with White Wine Cream Sauce

30 Min(s)
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1 serving
Original recipe yields 1 serving
6 (1/4 inch thick) tilapia fillets
6 Tablespoons butter/margarine, divided
Cajun Blackened Seasoning
1/4 cup extra virgin olive oil, divided
1 small shallot, chopped
3 cloves garlic, chopped
1 jalapeno, seeded and chopped
1 cup dry white wine
2 cups heavy whipping cream
1/3 cup Kraft Grated Parmesan Cheese
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Let's Make It
1
Heat pan on medium high heat until smoking. (Make sure area is well ventilated!!) Melt 3 tablespoons of butter in microwave about 20-25 seconds in microwave safe casserole dish. Dredge tilapia fillets in melted butter and season both sides of fillets with blackened seasoning.
2
Melt remaining 3 tablespoons of butter in preheated pan along with 1/8 cup of extra virgin olive oil (to keep butter from burning). Place fish in preheated pan and cook for 3 to 5 minutes per side. Remove fish and set aside.
3
In same pan, pour in remaining olive oil and saute shallots and garlic over medium heat for 2 to 3 minutes, or until shallots become tender. Add in jalapenos and cook 1 more minute. Pour in wine and reduce to half; then add in heavy whipping cream. Simmer about 7 minutes or until sauce becomes thick enough to coat the back of a spoon. Add in parmesan cheese and stir. Return fish to pan to warm (about 2 minutes). Serve with Cajun rice.
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