I adapted the recipe a bit to be healthier...it was pretty tasty! Definitely something different, we'll be making this one again
CREAM SAUCE FOR OUTBACK STEAKHOUSE'SROYAL PORT TILAPIA
Source: The Recipe Link.
1 shallot, diced
1 tbsp butter (omitted)
1 clove garlic (optional)
1 tbsp extra virgin olive oil (used 1 tsp)
about 1 tbsp flour
1/2 cup fish stock (or clam juice) (used chicken broth)
1/4 cup dry white wine
1 tbsp catsup (or more)
(optional) Cajun spices (to taste)
3 tbsp Creole sauce (or salsa) (used Franks Red Hot)
1/4 to 1/2 cup heavy (whipping) cream (used Fat Free 1/2 & 1/2)
Saute shallot in butter over low heat 1 minute.Add garlic, oil, and flour and heat to make a roux. Add stock, wine, and catsup (if you like it a bit sweeter) and reduce. Add Cajun spices, and creole sauce or salsa and continue cooking. After 5 minutes or so, add cream and thicken to desired consistency. Blacken your tilapia (Cajun spices or Old Bay), some diced shrimp and crayfish and see how this turns out.