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.