Everyone seems to love this meal…I have made it for my husband, son and parents. I think the sauce is their favorite. I am updating my pictures so my pic is new and I am posting it again 🙂
I usually serve roasted veggies with olive oil, salt, pepper and red pepper flakes…but the side is up to you. Just make sure to add in the carbs.
6 tilapia fillets
1 tsp. cayenne pepper
1 Tbsp. garlic powder
1 tsp. black pepper
1 tsp. salt
1 Tbsp. dried oregano
1 Tbsp. paprika
1 Tbsp. fresh or dried thyme
For the mushroom sauce:
1 Tbsp. butter
1 (8 oz.) box of Portobello mushrooms
½ cup diced green onions
¼ cup white wine
½ pint heavy cream
1 tsp. garlic powder
dash cayenne pepper
Salt and black pepper
For the mushroom sauce; melt butter in large pan. Sautee mushrooms and green onion for about 3-5 minutes. Once the mushrooms start to get golden brown, add the wine and heavy cream. Season with garlic powder, cayenne, salt and pepper. Stir sauce until it thickens a little, about 8 more minutes. Lower the heat just to keep warm until ready to serve.
Next, heat the grill pan under medium heat, and brush with olive oil.
In a bowl, mix together cayenne pepper, garlic powder, black pepper, salt, dried oregano, paprika and thyme. Rub the fish fillets on both sides with herb mixture. Grill for 3-4 minutes on each side until cooked through.
Place fish on a plate and top with mushroom sauce.
Each piece of fish with the sauce is 5 carbs.