Today, we have a “sort of” guest blogger — my husband, Nate. He was raised on the coast of Texas and absolutely loves seafood. Me, a land-locked girl, not so much. Since he’s the seafood lover, he’s also the seafood chef in our family. The only seafood I cook is fish sticks for the kids. 😉
Recently, he came up with a wonderful recipe that even the kids are raving about. He is totally addicted. I think he’s made it at least 3 times this week alone. I had to share with all of you!
This is the first time he’s really created a recipe and took some pictures of his creations. I think he did a pretty good job of both, especially since he rarely ever cooks in our house. Plus, I was thrilled he was using my homemade roasted garlic for this dish!
He made a Pan Seared Tilapia with sauteed mushrooms and onions. This recipe is made for two servings, but you can easily double it for a family. It also has a bit of cayenne pepper because he lives on the spicy side of life. You can easily leave it out if you don’t like the heat – like me.
When he first started making this dish, we bought frozen, which were about $5 for 2 fillets. Then, a few days ago, we were at the grocery store and the butcher had natural antibiotic-free fresh fillets, and they were around $6.99/lb. For a pound, we got about 6 fillets, so if you decide to try this recipe, you might try fresh.Print
- 2 tilapia fillets
- 4 mushrooms – chopped
- 1 onion – chopped
- 3 tsp paprika
- 1/2 tsp + 1/4 tsp cayenne pepper
- 2 cloves roasted garlic – finely chopped
- 1 lemon
- 2 tbs Star butter olive oil
- Chop onions and mushrooms.
- Finely chop roasted garlic
- Preheat 2 skillets to medium. Add 1 tbs of Star butter olive oil each to both skillets.
- To one skillet add onions and mushrooms. Add 1 tsp paprika and 1/4 tsp cayenne pepper and stir.
- Once onions are clear, squeeze half a lemon, stir, and reduce heat to low.
- Mix together 2 tsp paprika and 1/2 tsp cayenne pepper. Dry rub the fillets with this mixture. Then, add roasted garlic to fillets.
- Add to other skillet, cover, and cook for 7 minutes on one side.
- Flip to other side, squeeze other half of lemon on to fillets, and cook for additional 5 minutes.
- Remove both skillets from heat, and plate it up.