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Packet roasted balsamic garlic tilapia and shitake mushroom caps

Tilapia filet and shitake mushroom caps roasted in a foil packet with olive oil, aged balsamic vinegar di Modena, garlic, and Prudhomme's Blackened Redfish seasoning.

Balsamic tilapia 1: Ingredients

Ingredients: Shitake mushroom caps, Prudhomme's Blackened Redfish seasoning, olive oil, balsamic vinegar di Modena (the aged good syrupy stuff, not the supermarket shelf variety), roasted minced garlic, and tilapia filet.

You can use other seasonings instead of the redfish seasoning, but I found this was a very good choice.

Preheat oven to 500 degrees.

If your smoke alarm is sensitive, you may want to disable it temporarily because this may smoke a lot.

Balsamic tilapia 2: Olive oil and balsamic vinegar di Modena

Pour about 1/4 to 1/3 cup olive oil and a splash of the vinegar in a bowl. I didn't measure, just used what felt right.

I think if I tried, I could have used a drop of hot sauce and made it look like the Comedian's smiley button from Watchmen.

Balsamic tilapia 3: Coated shitake mushroom caps

Add about a teaspoon of minced garlic to the olive oil and vinegar, drain the mushrooms, coat them, and spread them on an 8-inch by 12-inch foil sheet.

Balsamic tilapia 4: Tilapia and shitake mushrooms before sealing

Coat tilapia in remaining oil and vinegar and garlic, then lay over mushrooms.  Cover with seasoning.

Balsamic tilapia 5: Sealed tilapia packet

Fold and press each edge of foil twice to seal it, then put in preheated oven near the bottom on a rimmed cookie sheet.

Cook for 15 minutes at 500 degrees F.

Balsamic tilapia 6: Roasted tilapia is done

It plumps when you cook it!

Let it rest for five minutes so it will be cool enough for opening, and to reduce the smoking. It may seem like it burned because of the smoke, but you'll see it comes out perfect.

Balsamic tilapia 7: Finished roasted tilapia

Tilapia and shitake mushrooms after roasting.  Be careful plating because it can easily fall apart.

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