Blackened Tilapia With Shrimp In Mornay Wine Sauce Recipes

BLACKENED TILAPIA WITH SHRIMP IN MORNAY WINE SAUCE

Steps:

• Season the fish with blackening seasoning on both sides.
• Heat a cast iron pan and spray with a non stick spray.
• Once pan is hot enough sear each side for about 2 minute.
• In another large sauté pan, melt the butter and sauté fresh garlic over medium heat. When garlic is soft but not brown, add heavy cream, shrimp and the Dijon mustard.
• When the shrimp are cooked, add Boursin cheese and wine. Let the sauce thicken. Season with salt and pepper and the lemon juice.
• Plate the tilapia, adding minced parsley to the sauce just before serving. Spoon sauce over half of the fish.

STEAMED TILAPIA IN WINE SAUCE

Steps:

• Sprinkle fillets with 3/4 teaspoon salt and 1/4 teaspoon pepper. Place each fillet on 1 side of a piece of heavy-duty foil (about 18x12-in. rectangle). Top with peas, chives and butter. Drizzle with wine; sprinkle with the remaining salt and pepper. Fold foil around fish and peas, sealing tightly., Grill, covered, over medium heat 10-15 minutes or until fish flakes easily with a fork. Open foil carefully to allow steam to escape. Spoon juices over fish and peas. If desired, top with additional minced chives. Serve with rice.