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 healthier...it was pretty tasty! Definitely something different, we'll be making this one again

CREAM SAUCE FOR OUTBACK STEAKHOUSE'SROYAL PORT TILAPIA

(copycat recipe)

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.