Wednesday, August 27, 2008

Tilapia with Cajun Cream Sauce

I wanted to do something with tilapia other than the usual - season it, stick it under the broiler - so I came across this recipe on The Recipe Link. It's a copycat recipe of an Outback steakhouse recipe (Royal Port Tilapia).

I adapted the recipe a bit to be was pretty tasty! Definitely something different, we'll be making this one again

(copycat recipe)

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.


Joelen said...

This looks wonderful! I'm always on the look out for fish recipes and will have to try this out soon!

Anonymous said...

Your blog called back to say thanks for the update!!

Carol VR said...

Heads up... the DEC/JAN edition of the WC recipe exchange has been posted at:

I hope you can join us!!!

Anonymous said...'s been months - have you boycotted cooking?

Anonymous said...

Easy on the Red Hot sauce or it takes over the flavor of the whole sauce. otherwise it has a decent taste but not the same as the stuff at outback