Pan Seared Tilapia with a Mustard Cream Sauce

"Busy nights require a quick and easy dinner"

Since our family spent the afternoon trick-or-treating, I didn't have a lot of time to prepare dinner.  Fish is always a great meal to make when you are pressed for time.  This dish was so simple and the flavors were wonderful.  I served it with some jasmine rice cooked in vegetable stock.  The salty, tangy capers and spicy mustard provide a nice contrast with the richness of the sour cream.  Don't let the capers scare you off, they are easy to find at the store and not expensive.  Try out something new and see if you like it.

Pan Seared Tilapia

6 frozen tilapia fillets, unthawed
1 Tbsp. extra virgin olive oil
1 Tbsp. butter
salt and pepper, to taste

Mustard Cream Sauce

1 shallots, finely chopped
1/2 C. sour cream
1 to 2 Tbsp. capers
1 Tbsp. spicy brown mustard
1/4 C. heavy cream or chicken stock (depending on how rich you want your sauce)
salt and pepper, to taste

Rinse tilapia and pat dry with paper towels.  Season with salt and pepper.  Heat a nonstick skillet and melt the butter and olive oil.  Place fish in the pan season side down and then season the other side.  When lightly brown, carefully flip and sear other side.  Carefully remove from pan and place on serving plate.  Tilapia is a delicate fish and may want to fall apart. 

In the same pan, drizzle a little more olive oil, if necessary.  Turn heat to low and add the chopped shallots and cook until tender.  Add the mustard and capers, sour cream, and cream or stock.  Stir to combine and just heat until it is warm.  Season with salt and pepper.  Spoon the sauce over the fish and serve immediately.