For special occasions, Mr. Hillman’s Helpings likes standard man food, meat and potatoes. Unfortunately, with this 95+ degree weather we’ve been having here in D.C., a heavy meal is less than optimal.

So when I was planning a special occasion dinner for him this week, I decided to go against the norm and make fish. I settled on a Cooking Light recipe from the June 2005 issue; Tilapia with Mustard Cream sauce. It turned out wonderful, was cooked perfectly and was a great light meal to compliment our heavy weather.

Tilapia is a great white, flaky fish that’s not too expensive and will take on the flavor of whatever it is cooked with.


P.S. If you’re interested in what else I made with this meal, click here.

Serves 4

4 (6-ounce) tilapia fillets
1/2 teaspoon chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
Cooking spray
3/4 cup fat-free, less-sodium chicken broth
1 ounce portobello mushrooms, thinly sliced (I used spinach instead and it was perfect)
2 tablespoons whipping cream
2 tablespoons dijon mustard


Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side. Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Add mushrooms (or spinach); cook, uncovered, 1 minute or until mushrooms are tender.

Carefully remove fish from pan (becasue it is prone to falling apart); keep warm.

Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated.

If you want to make a nice presentation, put the mushrooms/spinach in the middle of the plate, lay the fish on an angle on top of the veggies and drizzle the sauce over the fish.

I hope you’ve enjoyed Hillman’s Helpings.


Lauren Hillman
Hillman’s Helpings