August 20, 2012

Baked Tilapia with Horseradish Cream Sauce

I try serve my family fish at least once a week for dinner.  Fresh tilapia was on sale for $3.99/lb and I decided to pair it with one of my favorite sauces, horseradish cream sauce.  This horseradish cream sauce is wonderful!  It is creamy and tangy with a little bit of a kick.  I served this with zucchini and onions and twice-baked potatoes.

This sauce is even better if you are able to get your hands on fresh horseradish.  Simply whisk 1/4 c grated horseradish and 1 tsp white vinegar along with the sour cream, Dijon, salt and pepper.  Cover and chill for 4 hours.

  • 1 lb tilapia
  • Horseradish cream sauce, recipe follows
  • Salt, to taste
  • Pepper, to taste
  • Paprika, for sprinkling
  • 1 tbsp butter

Horseradish cream sauce:
Adapted by Alton Brown
  • 1 c sour cream 
  • 1/4 c prepared horseradish, or to taste
  • 1 tsp Dijon mustard 
  • 1/8 tsp kosher salt
  • Pinch of pepper

Make the sauce.  In a medium bowl, whisk together the sour cream, horseradish, Dijon mustard, salt and pepper.  Cover and chill in the refrigerator for 2 hours.  

Preheat oven to 350 degrees.  

Season the tilapia with salt and pepper and sprinkle paprika over all.  Dot the tilapia with butter.  Place the tilapia on a greased baking sheet and bake uncovered for 25 to 30 minutes, or until it flakes easily with a fork.  

Spoon the horseradish cream sauce over the tilapia.  


Featured in: