Tilapia with Mustard Cream Sauce – Cream Ale

Tilapia with Mustard Cream Sauce

Weight Watchers points – 7 points/serving

Servings – 4

Spray olive oil

4 (4 oz) trout fillets

½ t salt

½ t black pepper

1 T onion powder

½ cup white wine

½ cup fat free half and half

2 T Dijon mustard

½ dried tarragon

1.       Spray olive oil on skills over medium heat. 

2.       Sprinkle fish with salt and pepper.

3.        Add fish to pan and cook 2-3 minutes on each side. 

4.       Remove fish

5.       Add wine, half and half, mustard, onion powder, tarragon.

6.       Cook about 2 minutes until reduced and thickened.

7.       Serve sauce over fish.

8.       Serve with roasted or grilled vegetables.

This fish was delicious.  I typically don’t like mustard, but Mike loves it so I try to cook with it more often.  This was flavorful and rich.  I paired this with a Cream Ale.  Cream Ales are American beers similar to a German Kölsch. It is related to blond lagers.  It’s a very smooth beer, with limited malt and hoppiness flavor.  It goes well with light foods and seafood.

I chose the Lagunitas Sirius Ale.  Lagunitas Brewing Company is in Petaluma, California and has a great mix of beers.  The Sirius Ale has great citrusy notes, that pair well with the seafood.