Kick-up the flavor of pan fried tilapia filets with our very own Cajun cream sauce for an authentic taste of New Orleans!
Recipe tags: lobster base, easy difficulty, main, seafood, skillet
| 2 Tbsp | butter (divided) |
| ½ tsp | Better Than Bouillon® Lobster Base |
| 1 Tbsp | all-purpose flour |
| 1 tsp | Cajun seasoning |
| ⅛ tsp | garlic powder |
| 1¼ cups | half-and-half |
| 4 | (6-ounce) tilapia filets, thawed |
| salt & pepper to taste | |
| ¼ cup | all-purpose flour (for coating tilapia) |
| 1 Tbsp | extra virgin olive oil |
In a small saucepan over medium-low heat, combine 1 tablespoon butter, Lobster Base, flour, Cajun seasoning and garlic powder; whisk until combined.
Gradually add half-and-half to the mixture, whisking continuously, until sauce thickens. Reduce heat to low, stirring occasionally.
Lightly season tilapia with salt and pepper.
Add flour to a large shallow bowl and dredge filets, shaking off any excess flour.
In a large non-stick skillet over medium heat, add 1 tablespoon butter and olive oil. Place filets in pan, do not overcrowd. Cook until done, about 4-5 minutes on each side.
Spoon sauce over fish.
If desired, thin sauce with additional half-and-half as needed, 1 tablespoon at a time. Serve with fresh asparagus.