Lunch: Tilapia With a Roasted Red Pepper Sauce

A quick, sautéed fish dish with a buttery, roasted pepper sauce.

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Ingredients

6 oz tilapia fillet
2 tablespoons olive oil
1 tablespoon Paula Deen House Seasoning
1/4 cup white wine
3 oz shrimp stock
5 to 8 strips red bell pepper, grilled
3 tablespoons heavy cream
1 teaspoon stone ground mustard
3 tablespoons Paula Deen Grilling Butter

Instructions

Clean and dry fillet, Season tilapia fillet with Paula Deen House blend seasoning. Heat olive oil in skillet and sauté for 2 minutes on each side. Remove fish and place in oven at 250 °F to keep warm.
Degrease pan and deglaze with 1/4 white wine and heavy cream. Reduce by 1/2 and add shrimp stock. Bring to a boil. Add red peppers and stone ground mustard. Bring to a boil then whisk in Paula Deen Grilling Butter. Serve sauce over fish.

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