Tilapia with Cilantro and Green Chile Cream Sauce
Looking for different ways to make fish? This tilapia is very simply sautéed. However, the Green Chile Cream sauce is what makes it spectacular. Media Crema, green chiles and cilantro combine to make a phenomenal sauce you'll want to use on all your dishes.
Media Crema Regular 7.6 oz
NET 7.6 FL OZ (225 mL)
Granulated Chicken Bouillon 15.9 oz
NET WT 15.9 OZ (450.7 g)
- 1 can (7.6 fluid ounces) NESTLÉ Media Crema
- 1 can (4 ounces) diced green chiles
- 1/4 cup cilantro leaves
- 1 1/2 teaspoons MAGGI Granulated Chicken Flavor Bouillon, divided
- 1 tablespoon extra virgin olive oil
- 8 filets (about 3 ounces each) tilapia
Place media crema, chiles, cilantro and ½ teaspoon bouillon in blender; cover. Blend until combined. Set aside.
Sprinkle remaining 1 teaspoon bouillon over both sides of fish. Heat oil in a large, nonstick skillet over medium heat. Add fish (in batches, if necessary); cook for about 3 to 5 minutes on each side or until no longer translucent. Remove and place on a serving dish.
Pour media crema mixture in skillet; cook, stirring occasionally, for 2 to 3 minutes. Pour over fish.
Serve immediately. Garnish with chopped cilantro, if desired.