Tilapia Filets with Creamy Mushroom Sauce

 (from Sara Kollar)

Ingredients

Creamy Mushroom Sauce:

1 tablespoon butter

2 cups sliced baby portobello mushrooms (cremini)

1/2 cup sliced scallions

1/4 cup white wine

1/2 pint heavy cream (I used about ¾ of this, not the full amount)

1 teaspoon garlic powder

Salt and black pepper 

Tilapia:

6 (6-ounce) tilapia fillets

1/3 cup Jamaican jerk seasoning marinade

Directions

Tilapia: Heat large skillet to medium or medium/high heat. Spray with non stick cooking spray. Rub filets with jerk seasoning. Saute tilapia for 3 to 4 minutes on each side or until cooked through and flaky. Remove from heat.

Mushroom Scallion Sauce: Melt butter in a large saute pan. Saute mushrooms and scallions for about 3 minutes. Stir in wine and heavy cream. Season with garlic powder, cayenne, salt, and pepper. Stir until sauce thickens slightly. Keep warm until ready to serve. Serve over Tilapia.

This would be great with couscous or rice with a side salad or steamed broccoli.