April 11, 2010

Wesport Tilapia

4-6 Tilapia fillets
8 oz stewed tomatoes, drained & chopped
1/4 c. chopped onion
4 c. dry white wine
3 Tbls butter
1 Tbls cornstarch
1/2 lb mushrooms, chopped
1 small shallot, minced
1½ c whipping cream, whipped

Combine tomatoes and onions. Cover and simmer 15 minutes. Poach tilapia in wine about 6-8 minutes. Transfer to serving dish to keep warm. Reduce wine to one cup. Combine 1 T. butter and cornstarch, whisk into wine reduction until smooth and mixture thickens. Sauté mushrooms and shallots in remaining 2 T Butter about 3 min. Stir in tomato mixture, spoon over fish. Fold in whipped cream into wine mixture and season to taste. Spread over fish. Broil until golden brown, about 1 to 2 minutes.
Makes 4 servings.

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