Pan Seared Tilapia with Shiitake & Asparagus Tips Ragout Recipe


2 Servings


2-6 oz Filet Tilapia, Skin Scored
Salt and Pepper to taste
1 TBS Olive Oil


1/2 TBS Olive Oil
1 Clove Garlic, Minced
2/3 Cup Shiitake Mushrooms, Stems Removed, Cleaned and Sliced
1/2 Cup Chicken Stock
1/4 Cup White Wine
1/2 TSP Fresh Thyme, Chopped
1 TBS Minced Chives
2/3 Cup Asparagus Tips
4 TBS Butter, Unsalted Chilled and cut into small chunks

Make Ragout and set aside before you cook Tilapia



1- Lay fish on paper towel and make sure it is dry.

2- Heat medium size fry pan to medium high heat.

3- Season fish on both sides.

4- Sear fish, skin side down, for 3-4 minutes until skin is crispy and golden brow

5- Flip over and cook appox. 2-3 minutes more until done.

6- Pour ragout onto plates and place fish crispy skin side up on top.


1- In a large fry pan heat oil to medium high heat.

2- Add garlic, thyme and mushrooms and sear for 3 minutes.

3- Bring wine and chicken stock to rolling boil, add asparagus and cook until the liquid is reduced

4- Whisk 1 cube of butter until incorporated. Repeat process until all butter is used.

5- Add chives and season with salt & pepper to taste.