You know that Tilapia tastes great with rice and potatoes, but did you know that it also pairs well with polenta? Cooking the polenta in chicken or vegetable stock instead of water adds an extra layer of flavor that perfectly complements such a mild-tasting fish—and a buttery, vegetable-based sauce ties it all together.
Tilapia with Creamy Polenta
Ingredients
Tilapia
- 4 Regal Springs Tilapia loins
- Cayenne to taste
- Paprika to taste
- Cumin to taste
- Salt and pepper to taste
Polenta
- 1 pkg polenta or grits
- 2 tbsp butter
- 1 tsp fresh thyme
- ½ tsp garlic chopped
- Chicken or vegetable stock
- ½ heavy cream
- Salt and pepper, to taste
Sauce
- 1 cup butter
- 2 tsp fresh thyme
- 1 cup onion diced
- 1 cup green bell pepper diced
- 1½ cup white wine
- 1 cup tomato diced
- 3 tsp lemon juice
- 2 tsp parsley chopped
- Salt and pepper to taste
Instructions
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Cook polenta according to package directions, replacing the water with chicken or vegetable stock. Add remaining ingredients.
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For the sauce, cook onions and bell pepper in a large sauté pan with ¼ cup butter. Once vegetables are caramelized, add wine and increase the heat. Allow the wine to reduce by half. Add remaining ingredients and stir.
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Season Tilapia loins with cayenne, paprika, cumin, salt and pepper. Heat 2 tbsp olive oil in a pan on medium-high heat. Cook Tilapia loins for approximately 3 minutes per side, or until you reach desired doneness.
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Spoon creamy polenta onto the center of the plate. Lay Tilapia loin across the top. Spoon a generous amount of sauce on the fish, allowing it to spill onto the polenta.
Recipe Notes
Calories are per serving.
Eager to try this recipe at home? Consult our store locator to find your nearest Tilapia retailer.
