I cloned this recipe from the Outback Steakhouse ... they don't name the fish in the dish since it's "catch of the day", but on our visit it was tilapia.

My husband, also LC-ing with me, was "this close" to ordering a second helping and has given his OK that this is the same as the restaurant version.


Broiled Tilapia with Cajun Cream

Cream Sauce:

2 c. heavy whipping cream
8 cloves roasted garlic, pulverized (after roasting)

In a medium saucepan heat cream and cloves to boiling. Turn to simmer and let go for 10 minutes. Pour into a blender (or use a stick blender) to puree and then bring back to boil and reduce by half. Set aside.

Tilapia:

1 lb. tilapia filets (frozen is fine, just defrost completely)
Cajun seasoning (I use McCormick)
butter, melted, about 1/4 c.

Preheat broiler to high.

In a medium broiler-proof skillet, pour in about 3 T. melted butter. Add filets and drizzle remaining butter over all. Sprinkle filets with Cajun seasoning until they have a nice even coating, but not "smothered". A tsp. or two would be about right.

Pop filets under broiler (6 - 8" away) and broil approximately 10 min. Check for doneness by putting a fork in one and turning it, as if twirling linguini (what's that, anyway? ). If the fish flakes easily it's done. If not, give it 5 more minutes and test again.

In last few minutes of broiling time, return sauce to heat and add 1-1/2 tsp. Cajun seasoning. Heat through.

Plate filets and drizzle (or pour) sauce over each serving.

Excellent with snow peas, broccoli, etc.

**Special note: Omit the Cajun spice in the sauce and you have a superb Alfredo you could eat with a spoon. Sauce is also easily reheated.

ENJOY!