Blackened Tilapia With Shrimp In Mornay Wine Sauce

• blackening seasoning
• 4 tilapia fillets
• non stick olive oil flavored cooking spray
• 1 head fresh garlic, minced
• 2 tablespoons Dijon mustard
• 4 tablespoons parsley
• 1/2 lb shrimp
• 2 cups heavy cream
• 1/4 cup dry white wine
• 3 tablespoons butter (unsalted)
• 4 ounces boursin cheese (garlic and fine herbs)
• 1/2 lemon (juice only)

1. Season the fish with blackening seasoning on both sides.
2. Heat a cast iron pan and spray with a non stick spray.
3. Once pan is hot enough sear each side for about 2 minute.
4. In another large saute pan, melt the butter and saute fresh garlic over medium heat. When garlic is soft but not brown, add heavy cream, shrimp and the Dijon mustard.
5. When the shrimp are cooked, add Boursin cheese and wine. Let the sauce thicken. Season with salt and pepper and the lemon juice.
6. Plate the tilapia, adding minced parsley to the sauce just before serving. Spoon sauce over half of the fish.

blackening seasoning, tilapia fillets, olive oil, garlic, mustard, parsley, shrimp, heavy cream, white wine, butter, boursin cheese, lemon

Taken from www.food.com/recipe/blackened-tilapia-with-shrimp-in-mornay-wine-sauce-471988 (may not work)