Tilapia with Lobster Cajun Cream Sauce

20 Min.
20 Min.
4
Ingredients
2
tablespoons butter (divided)
2 tablespoons butter (divided)
½
teaspoon Better Than BouillonĀ® Lobster Base
½ teaspoon Better Than BouillonĀ® Lobster Base
1
tablespoon all-purpose flour
1 tablespoon all-purpose flour
1
teaspoon Cajun seasoning
1 teaspoon Cajun seasoning
teaspoon garlic powder
⅛ teaspoon garlic powder
cups half-and-half
1¼ cups half-and-half
4
(6-ounce) tilapia filets, thawed
4 (6-ounce) tilapia filets, thawed
salt
salt
pepper
pepper
¼
cup all-purpose flour (for coating tilapia)
¼ cup all-purpose flour (for coating tilapia)
1
tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
Directions
  1. In a small saucepan over medium-low heat, combine 1 tablespoon butter, Lobster Base, flour, Cajun seasoning and garlic powder; whisk until combined.
  2. Gradually add half-and-half to the mixture, whisking continuously, until sauce thickens. Reduce heat to low, stirring occasionally.
  3. Lightly season tilapia with salt and pepper.
  4. Add flour to a large shallow bowl and dredge filets, shaking off any excess flour.
  5. In a large non-stick skillet over medium heat, add 1 tablespoon butter and olive oil. Place filets in pan, do not overcrowd. Cook until done, about 4-5 minutes on each side.
  6. Spoon sauce over fish.
If desired, thin sauce with additional half-and-half as needed, 1 tablespoon at a time. Serve with fresh asparagus.

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