Tilapia in Mushroom Sauce (Tilapia en Salsa de Champiñones)
Fish in mushroom sauce is a dish that I usually get in restaurants in Colombia. Some fish commonly used in this recipe are catfish and trout, and it is usually served with patacón and salad. I love tilapia and I had it in my refrigerator, so used it instead and it turned out very well!
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 6 oz Tilapia fillets
- Salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- ¼ cup chopped onion
- 1 teaspoon minced garlic
- ½ pound Portobello mushrooms (cleaned and sliced)
- ¼ teaspoon ground thyme
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper
Instructions
- 1
Season both sides of tilapia fillets with salt and black pepper. Heat oil in a large skillet over medium heat. Add tilapia fillets and cook 3 to 5 minutes.
- 2
Meanwhile, set a saucepan over medium-high heat and add the butter. Once melted, add the mushrooms, onions, garlic and thyme to the pan and cook, stirring often, until most of the liquid has evaporated, about 5 minutes.
- 3
Sprinkle the flour into the pan, stir to combine, and cook the roux, stirring, for 2 minutes. Whisk the milk into the saucepan. Season the sauce with the salt and pepper and stir to combine. Bring the sauce to a boil, reduce the heat to a simmer, and cook, stirring frequently with a wooden spoon, until sauce is thick and smooth and any floury taste is gone, about 5 minutes.
- 4
Top tilapia with mushroom mixture just before serving.