I have a little secret…and I think you may resent me because of it. Come closer; I will whisper it in your ear.
I don’t work Fridays. Ever. It is glorious.
I lunch with friends and tend to appointments. I take long walks and make marathon trips to the gym. Shopping is a breeze, with minimal crowds to fight. Long emails are written to friends. I see what it would be like to be a housewife, minus the minivan, khaki capri pants or a sex life limited to missionary with the lights off.
While you will never hear me complain about having every Friday off, I must admit that working 8-6.30 on Monday through Thursday can be a bit brutal. Both waking up and leaving the office when it is dark makes for some long days. I have been drinking a “red eye” every single afternoon, I am sure effectively stripping the lining of my stomach and slowly rendering myself impervious to caffeine.
After my evening trips to the gym, sometimes pulling dinner together is a struggle. By the time I get home, it is almost 8 and I am famished. This is why dishes like this tilapia in mustard cream sauce are perfect. It looks pretty plain, I admit, but it tastes pretty damn good and can be thrown together in about 8 minutes. Also, it is a much healthier option than grabbing a burrito. Tilapia is super lean and the amount of cream is negligible when spread across four servings. This one certainly won’t change your life or bring forth any culinary epiphanies, but it does the job it sets out to do: tastes very good and gets on the table fast.
Tilapia in Mustard Cream Sauce
Adapted from Cooking Light
4 (6-ounce) tilapia fillets
1/2 teaspoon chopped fresh thyme (or 1/4 dry thyme)
Salt and pepper
3/4 cup fat-free, less-sodium chicken broth
2 tablespoons whipping cream
2 tablespoons whole grain mustard
Sprinkle fish with thyme, pepper, and salt. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish; cook 1 minute on each side. Add broth, and bring to a boil. Cover, reduce heat, and simmer 5 minutes. Remove fish from pan; keep warm.
Add cream and mustard to pan; stir with a whisk until well combined. Cook 1 minute or until thoroughly heated. Serve sauce over fish.