Pan Seared Tilapia with Shiitake & Asparagus Tips Ragout Recipe
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.