Tilapia with mushroom scallion sauce

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Submitted by Dranger

This was inspired by leftovers, watching too much TV, and a desire to use my homemade chili powder.

This recipe calls for the sauce to be served with tilapia and polenta. Any kind of whitefish can be substituted for the tilapia. It should also be served with a carb of some sort. I recommend you use ready-made polenta, but really you can add any other kind of carb (potato, bread, macaroni). If you don't like it that spicy, use less chili powder.


  • 2 tilapia filets
  • Lemon juice
  • Olive oil
  • 16 oz. tube of ready-made polenta (or you can make your own polenta)


  • 8oz. sliced mushrooms
  • 3-4 scallions, diced
  • 1/4 cup white wine
  • 1/4 cup yogurt
  • 4 tbsp. butter
  • 3 teaspoons chili powder (or less if you want)
  • 1/2 tbsp. salt
  • 1/2 tbsp. garlic

And a pinch of:

  • Thyme
  • Oregano
  • Pepper

Make sure you have some extra salt and pepper on hand.


  • Dice scallions
  • Slice mushrooms
  • Squirt a little bit of lemon juice onto tilapia filets
  • Rub salt, pepper, and olive oil onto tilapia


  • Melt butter in a saucepan under medium heat.
  • Add scallions, mushrooms, salt, and garlic. Sautee until mushrooms start getting a little soft.
  • Add white wine, but leave a little tiny bit leftover. Continue to sautee until mushrooms are cooked.
  • Add chili powder, thyme, oregano, and pepper.
  • Lower heat and mix in yogurt.
  • Let simmer on low while you cook the fish.


  • Heat 1 tbsp of olive oil in a fry pan on medium-high heat.
  • Put on tilapia and sliced polenta (if you are using polenta)
  • Fry tilapia about 2min on each side until slightly browned.
  • Pour rest of the white wine onto tilapia filets, then lower heat and cover.
  • Cook for about another 5 min or until done


  • Pour sauce on fish
  • Eat