Wednesday, July 10, 2013

Baked Tilapia with Mushroom Almond Sauce

Always in search for a quick and easy dinner, and craving something a little creamy, I thought of this the other day, which combines two of my obsessions: fish and mushrooms! Which is funny because a couple of years ago I used to hate both of those things, interesting how things change...

Ingredients: (serves 2)
1-2 medium onions 
1 package (12-16oz) fresh mushrooms, chopped
2 tilapia fillets
1 to 2 cups almond milk
1 tbsp olive oil
2 tsp caraway seeds
Salt and pepper to taste

Directions:
Preheat oven (or in my case toaster oven because it's faster, works just as well, is perfect when cooking for one person, and I am obsessed with it) to 350 degrees. Lightly salt your fillets, put them on a greased baking sheet (I use olive oil in a spray can, it's genius) and bake for about 10-15 minutes or until the tilapia becomes slightly bronzed and loses its transparency. Meanwhile, heat up a saucepan with a tablespoon of olive oil and saute the onions until they become transparent and start to caramelize. Add the mushrooms and a little bit of water if needed, and cover and let simmer with the caraway seeds, salt, and pepper until the mushrooms get soft. Stir in the almond milk and let simmer uncovered for another 3-5 minutes until it starts to thicken, then remove from the stove. Serve with a ladle and pour on top of baked tilapia, and optional sides of vegetable or wild rice. (I steamed broccoli on the side).
Note: the sauce is naturally pretty light, but you can use a thickening method if you would like. Next time I make this, I will experiment with adding vegetable puree or arrowroot powder. Let me know if you have thoughts on this :)

The final product:

Want more information on arrowroot powder? Click here for a great article introducing it and comparing it to cornstarch! 

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