Tilapia in White Wine Mushroom Sauce

Tilapia in White Wine Mushroom Sauce

Tilapia has been my jam lately. Forget Taco Tuesdays, it’s all about Tilapia Tuesdays! Wait, that’s crazy talk, it’s always Taco Tuesday but this Tilapia in White Wine Mushroom Sauce is a pretty delicious alternative. We’re talking mushrooms, we’re talking lime juice, we’re talking red chile flakes for some spice, we’re talking wine, and any time we can have extra wine in the day is a plus in my book (am I right?). We’re talking, you just need to try this recipe! 

White Wine Mushroom Sauce

There is a sauce, obviously. A delicious white wine sauce that is incredibly and uberly simple. I cook this recipe the same way I laid out my Tilapia Piccata. The sauce is made first, then the tilapia, and then the two combine to create flavor magic. (You can also make them simultaneously if you like, both are quick to cook.)

This sauce is simple. All you really need is: wine and mushroom – but that’s a given! Other then that, some onion, garlic, a fresh lime and some fresh parsley. I like my sauce to be a little on the sweeter acidic side, so I usually opt for a Chenin Blanc. The lime juice and zest help bring some acidity and a hint of herbs to finish it off is always nice. This sauce is cooked in 10 minutes. What could be better than that! 

 

Stove Top Tilapia Fillets

There isn’t much to the tilapia. It’s lightly seasoning with sea salt and finely ground black pepper. Don’t forget to pat dry your fish with paper towels before seasoning. I like working in a dry surface because it allows the seasoning to penetrate the skin rather then staying on top of the skin where it could easily wipe off. There is some logic to that, right? I think so! 

  • Heat a saute pan with canola oil over medium-high heat
  • Add the seasoning tilapia and cook until the edges appear crispy and the sides, and outer edges are turning white (you can sneak a peak under the fillet with a spatula to make sure it is not burning and ensure you are getting that golden appearance)
  • Flip over and cook until second side is golden or the fish reaches 145F internal temperature 

Note: Owning a digital thermometer has been a life saver when I want to ensure my proteins are properly cooked. 

*Insert the thermometer in the thickest part of the tilapia. When it reads 145F or higher, the dish is done and safe to consume. Be careful, you also don’t want to over cook the fish either or it will turn a dark brown grey color that does not look appealing (guilty of this madness). I find it best to cook fish right before you intend to eat it. You will get it, it doesn’t take long, but also depends on the thickness of the fish. If you are worried about under cooking or cover cooking, go strictly off internal temperature rather than appearance. 

  • Pour the White Wine Mushroom Sauce over the top of the tilapia fillets and allow it to bubble around (essentially soaking some flavor into the fish – this should only be about 30 seconds to a minute) 
  • Remove and devour immediately! 

Tilapia in White Wine Mushroom Sauce

My favorite part, combining the tilapia and the white wine mushroom sauce. Yum! 

I like to let the sauce sizzle over and around the tilapia so the flavors seep into the fish. It just brings it all together and warms it all up. At least that is what I think in my head and when I am looking at it. You can always plate the tilapia and pour the sauce over the top (over the top of any protein or pasta for that matter – the sky is the limit!).

Tilapia in White Wine Mushroom Sauce - End Result

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Tilapia in White Wine Mushroom Sauce

Pan seared Tilapia in a white wine mushrooms sounds like the perfect week night meal to impress your hubby, boyfriend or friends. Extremely simply, quick and punch filled with flavors!
Prep Time10 mins
Cook Time20 mins
Course: Dinner, Entree, Main Course
Cuisine: American, Italian
Keyword: mushrooms, seafood, Tilapia, white wine
Servings: 2 people
Author: Sharon Guerrero-Perez

Ingredients

White Wine Mushroom Sauce

  • 1 tbsp Butter (unsalted)
  • 8 oz Mushrooms (baby bella, sliced - * see notes)
  • 1.5 oz White Onion (small diced)
  • .1 oz Garlic Clove (minced) (~ 2 medium size cloves)
  • 1/4 cup White Wine
  • 1 tbsp Lime Juice
  • 1/2 tsp Lime Zest
  • 1/2 tsp Red Chile Flakes
  • .2 oz Parsley, Fresh (rouch chopped) (1 tbsp)

Stove Top Tilapia

  • 1 tbsp Canola Oil
  • 8 oz Tilapia Fillets (4 oz/fillets)

Instructions

White Wine Mushroom Sauce

  • Melt the butter in a small sauce pan or cast iron skillet over medium heat.
  • Add the mushroom and cook until golden brown, about 4-5 minutes. When the mushrooms are almost done, add the onions and saute until golden.
  • Add the garlic and cook until golden and fragrant, about 30 seconds.
  • Add the white wine, lime juice, lime zest and red chile flake. Simmer over medium-low heat until the flavors combine and the alcohol has slightly evaporated (~ 2-3 minutes).
  • Stir in the fresh parsley and remove from heat. (At this point you can use the sauce for any protein you'd like!)

Stove Top Tilapia

  • Heat the canola oil in a saute pan over medium-high heat.
  • Pat the tilapia fillets dry with paper towels. Lightly season with the sea salt and black pepper (pat into the skin with your fingers).
  • Add the seasoned fish to the hot saute pan. Cook until golden and the edges appear crispy. Flip and cook until the other side is golden and internal temperature reaches 145F.

Tilapia in White Wine Mushroom Sauce

  • Pour the White Wine Mushroom Sauce over the stove top tilapia and allow it to bubble around the fish for about a minute.
  • Devour time!

Notes

  • Mushrooms can be any variety, just slice them up!
  • The tilapia and White Wine Mushroom Sauce can be cooked simultaneously, but for the sake of the recipe, I will cook the sauce first and the tilapia after 
  • I like tons of sauce over my tilapia and I even drizzle a little bit over my rice. In reality, this is probably enough sauce for up to 4 fish fillets (depending on size and preference)
  • Use a digital thermometer to check the internal temperature of the tilapia is at least 145F.
    • Insert the thermometer in the thickest part of the tilapia. When it reads 145F or higher, the dish is done and safe to consume. Be careful, you also don't want to over cook the fish either or it will turn a dark brown grey color that does not look appealing (guilty of this madness). I find it best to cook fish right before you intend to eat it. You will get it, it doesn't take long, but also depends on the thickness of the fish. If you are worried about under cooking or cover cooking, go strictly off internal temperature rather than appearance. 
  •  

Enjoy this recipe? Don’t stop there, check out my other tilapia recipes; Tilapia Piccata & Cajun Baked Tilapia Tacos. Nom nom nom!! ♥

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