Roasted Shiitakes Tilapia Food

ROASTED SHIITAKES & TILAPIA

Steps:

• Preheat oven to 450. On a large rimmed baking sheet, toss mushrooms with 2 TB olive oil, rosemary and garlic. Season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
• Push mushrooms to the sides of the pan. Place tilapia in center and season with salt and lemon pepper. Roast until opaque throughout, 8 - 10 minutes.
• Meanwhile, in a small bowl, whisk together remaining oil (2 TB), lemon juice, mustard and parsley, season with salt and pepper.
• When tilapia is finished cooking, place on a plate with the mushrooms next to it. Spread the mustard sauce on the top of the tilapia.
• Enjoy :).

BAKED TILAPIA WITH TOMATOES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
• Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
• Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

SHIITAKE AND SNAP-PEA RISOTTO

Steps:

• In a saucepan, bring ginger piece, garlic cloves, mushroom and cilantro stems, 1 tablespoon salt, and 8 cups water to a simmer.
• In a large straight-sided skillet, heat 2 tablespoons butter over high. Add mushroom caps and a pinch of salt; cook, stirring occasionally, until browned, 5 minutes. Transfer to a bowl; stir in soy sauce. Melt remaining butter in skillet over medium. Add rice and minced ginger and garlic; cook, stirring, until rice is toasted, 3 to 4 minutes. Add wine; cook until evaporated. Add 1/2 cup broth; cook, stirring, until liquid is absorbed. Continue adding broth 1/2 cup at a time, stirring, until rice is al dente, about 25 minutes. Stir in snap peas; cook until tender, about 7 minutes more. Remove from heat and stir in mushroom caps; season with salt and pepper. Serve, with cilantro leaves and a drizzle of soy sauce.

ROASTED TILAPIA WITH ARTICHOKE HEARTS AND TOMATOES

Steps:

• Preheat oven to 400°.
• Combine onions and oil in 13x9" baking dish.
• Spread in even layer.
• Roast until onions are golden, about 35 minutes.
• Remove from oven. Stir in artichokes and tomatoes.
• In small bowl, mix parsley, lemon zest, and garlic and set aside.
• Increase oven temperature to 450°.
• Push vegetables to one side of dish and add fish.
• Spoon vegetables over fish and sprinkle with parsley mixture.
• Return to oven and roast until fish is opaque in center, about 5 minutes for thin fillets and 12 to 15 minutes for thicker fillets.

BAHAMIAN BOILED FISH

Steps:

• Place the fish in a non-reactive dish and add the lime juice. Sprinkle with salt and pepper to taste.
• Pour 2 cups of water into a pot and add the onions, garlic, parsley and thyme, potatoes, butter and chile pepper. Bring to a boil and boil about 10 minutes or until the potatoes are almost done (add more water, if necessary).
• Add the fish with marinade juices, reduce the heat to low and simmer about 10 minutes, or until the fish is just cooked through and starting to flake.
• Taste and adjust for salt and pepper. Serve hot.

EASY ROASTED TILAPIA

Steps:

• Drizzle lemon juice over Tilapia fillet. Salt and pepper to taste.
• Heat oil in a pan. Add thyme and garlic.
• Roast fillet on medium high heat on each side for about 3 minutes. Do not overcook.
• Remove fillet from pan and drain on paper towels.
• Add onion slices to pan and cook until soft for about 1-2 minutes.
• Serve fillet with onion slices.
• NOTE: Can easily be adapted for more than 1 serving. Just increase the amount of ingredients to your needs, but use as less oil as possible and do not use more than 8 sprigs thyme and 2 cloves garlic for one pan.

CRISPY ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
• Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

TOMATO BASIL TILAPIA

Steps:

• Grease the bottom of a casserole dish with oil.
• In a separate bowl, mix spinach, rigotta cheese, and worchesire sauce together, and then spread the entire mixture at the bottom of the casserole dish.
• Clean and pat fish dry. Spread the fish side by side on top of the spinach mixture.
• Sprinkle the fish with lemon juice and salt.
• Top each fish with tomatoes, basil, scallions, spices, butter and vinegar.
• Add the parm. cheese 5 minutes before the fish is done cooking.