Tilapia in Jalapeno Cream
2 scallions, white parts finely chopped
1 tablespoon unsalted butter
1 to 2 tablespoons finely chopped fresh jalapeno
1/2 cup half and half
1/2 teaspoon salt
4 – 6 ounce tilapia fillets
1/2 cup quartered grape tomatoes
1 tablespoon chopped fresh cilantro
Cook chopped scallions in butter in a 10 inch heavy skillet over moderate heat, stirring, until softened, 3 to 4 minutes. Add jalapeno (to taste), half and half and 1/4 teaspoon salt and bring to a simmer.
Sprinkle fish with salt and pepper. Put fish in sauce in skillet and cook at a bare simmer, covered until fish is cooked just through, 5 to 6 minutes. Transfer fish to platter and keep warm.
Add tomatoes and cilantro to sauce in skillet along with any fish juices accumulated on platter and cook over moderately low heat until heated, about 1 minutes. Spoon sauce over fish.
By my calculation – Per serving – Calories: 244, Total Fat: 8.3g, Sat. Fat: 4.4g, Carb: 5.7g, Fiber: 0.3g, Protein: 33.7g