Tilapia Fillets In Boursin Cream Sauce

1. 1

   Melt butter in a large saute pan over medium heat.

2. 2

   Dredge fillets in the seasoned flour and saute on the first side for 4 minutes, or until browned.

3. 3

   Turn and cook for an additional 3 minutes, or until fillets flake easily with a fork, place fillets on a plate and hold in a warm oven.

4. 4

   Add shallots and wine to the saute pan and cook for 2 minutes, or until the volume of liquis is reduced by half.

5. 5

   Add cream and bring the sauce to a boil and turn off the heat, using a wire whisk stire in Boursin until melted.

6. 6

   Place the warm fillets on plates, spoon some sauce over each and garnish with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.