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.
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.
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.
Coat tilapia in remaining oil and vinegar and garlic, then lay over mushrooms. Cover with seasoning.
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.
It plumps when you cook it!