Tilapia Casserole with Habanero Mustard
For this recipe, we chose the Napa Valley Mustard Company Brand Habanero Mustard. It’s an extra hot and sweet mustard and lends itself to our preferred spiciness. Incorporating tilapia into a casserole dish is a great way to get your healthy fish in a fun and tasty meal.
Ingredients
- 4 tilapia fillets (about 1 pound)
- 2 jalapeno peppers, diced
- 3 medium potatoes, baked and peeled
- 2 teaspoons spicy habanero mustard
- 4 ounces butter
- 1 cup chicken stock
- ½ cup flour
- ½ cup milk
- Chili powder to taste or Cajun seasonings
- 1 teaspoon minced garlic
- ½ cup bread crumbs
- ½ cup cheddar cheese, shredded
- 1-2 teaspoons olive oil
Cooking Directions
- Preheat oven to 350 degrees.
- Lightly oil an 8x8 casserole dish and mash baked potatoes into pan. Distribute evenly.
- Heat a sauté pan to medium heat and olive oil.
- Season tilapia fillets with chili powder and add to sauté pan. Cook 1 minute each side.
- Chop tilapia into chunks and set over potatoes in casserole dish.
- Top with jalapeno peppers and additional seasonings to taste.
- To a sauce pan, add butter and melt. Remove from heat and mix in flour to form a roux.
- Whisk in milk and chicken stock, then return to medium heat. Mix well and allow sauce to thicken.
- Add garlic to sauce.
- Remove from heat and blend in mustard. Mix well.
- Pour over fish then top with bread crumbs and cheese.
- Bake about 30 minutes, or until the top is nicely browned.
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