The night we made this meal was the first night my husband had grad classes this semester and a night I was running late getting home from work. We didn't have much time to make a big elaborate meal, so we made this--light creole tilapia alfredo. From beginning to end, it took about 20 minutes to make, but tasted like a much more labor- and time-intensive dish.
We've been making creole tilapia alfredo for a while, but I'm ashamed to say we usually used powder packets to make the alfredo sauce, because we thought it was easier. I recently found this recipe for fast and healthy sauce and couldn't pass it up.
The light spiciness of the fish is offset by the creamy alfredo. Plus, it doesn't get much easier than this to make fish. Serve it with a salad, and you'll be the hero that saved dinner in less than a half hour.
Light Creole Tilapia Alfredo
Recipe adapted from Cooking Light
-8 oz hot cooked pasta of your choice (we used whole wheat spaghetti)
-1 tbsp butter
-2 cloves of garlic, minced
-1 tbsp flour
-1 1/3 c milk (I used skim)
-1 1/4 c (5 oz) grated Parmesan cheese
-2 heaping tbsp low fat cream cheese
-parsley for garnish
In a medium saucepan, melt butter over medium heat. Add garlic and cook 1 minute, while stirring. With a whisk, stir in flour and gradually add milk. Cook 6 minutes or until mixture thickens, stirring constantly. Add most of the Parmesan cheese and the cream cheese. Continue to stir with a whisk until the cheeses melt. Allow sauce to reach desired consistency over medium-low heat. Serve over pasta topped with extra Parmesan and parsley.
-2 pieces of tilapia or any white fish (we used frozen and defrosted it beforehand)
-Vegetable oil for brushing
Preheat oven to 350 degrees. Brush fish with vegetable oil on each side and sprinkle each side with creole seasoning (be careful--it's spicy). Put fish on an ungreased baking sheet and cook for 8-10 minutes or until fish easily flakes with a fork. Serve with or on top of the alfredo pasta.