Best Roasted Shiitakes Tilapia Recipes

CRISPY ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Place mushroom caps on a baking sheet, gill-side up. Drizzle with 2 tablespoons olive oil, turn mushrooms, and drizzle with remaining 2 tablespoons olive oil; season with salt and pepper and toss to coat.
• Transfer to oven and roast for 25 minutes. Turn mushrooms and continue to roast until larger mushrooms are crisp on the edges and smaller ones are crisp throughout, 10 to 15 minutes more. Season with more salt; serve warm or at room temperature.

BAKED TILAPIA WITH TOMATOES AND POTATOES

Steps:

• Preheat the oven to 400 degrees F. Toss the potatoes with 1 tablespoon olive oil, 1 teaspoon thyme, 1/4 teaspoon salt, and pepper to taste in a bowl. Coat a rimmed baking sheet with cooking spray; add the potatoes and spread in an even layer. Roast until browned and crisp, tossing halfway through, about 35 minutes.
• Meanwhile, toss the tomatoes, olives, capers and garlic with 1 teaspoon olive oil, 2 tablespoons vinegar and 1 teaspoon thyme in a bowl. Coat another baking sheet with cooking spray; add the tomato mixture and spread in an even layer. Roast until softened, 15 minutes.
• Mix the remaining 2 teaspoons olive oil and 1 teaspoon thyme, 2 tablespoons vinegar, 1/4 teaspoon salt, and pepper to taste in a bowl; brush on the fish. Place the fish on top of the roasted tomato mixture and return to the oven until just cooked through, about 10 minutes. Divide among plates and serve with the potatoes.

SARAH'S TILAPIA

Steps:

• Heat oil in large non-stick skillet over med. heat.
• Combine mayo and mustard in small dish ( if not using Dijonnaise).
• Combine next 4 ingred. on a plate and mix well.
• Brush thin coating of mustard mayo combo on to both sides of each fish fillet. (about 1 Tbsp for each fillet).
• Press each coated fillet into Panko crumb mixture, (both sides) coating well. Press more crumbs into any bare areas.
• Saute fillets in hot oil until lightly browned, (about 3 to 4 min) Turn and saute other side until lightly browned and fish is opaque ( about 4 to 5 min).
• Serve with lemon wedges.

GLAZED SHIITAKES WITH BOK CHOY

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

ROASTED TILAPIA WITH ARTICHOKE HEARTS AND TOMATOES

Steps:

• Preheat oven to 400°.
• Combine onions and oil in 13x9" baking dish.
• Spread in even layer.
• Roast until onions are golden, about 35 minutes.
• Remove from oven. Stir in artichokes and tomatoes.
• In small bowl, mix parsley, lemon zest, and garlic and set aside.
• Increase oven temperature to 450°.
• Push vegetables to one side of dish and add fish.
• Spoon vegetables over fish and sprinkle with parsley mixture.
• Return to oven and roast until fish is opaque in center, about 5 minutes for thin fillets and 12 to 15 minutes for thicker fillets.

TOMATO BASIL TILAPIA

Steps:

• Grease the bottom of a casserole dish with oil.
• In a separate bowl, mix spinach, rigotta cheese, and worchesire sauce together, and then spread the entire mixture at the bottom of the casserole dish.
• Clean and pat fish dry. Spread the fish side by side on top of the spinach mixture.
• Sprinkle the fish with lemon juice and salt.
• Top each fish with tomatoes, basil, scallions, spices, butter and vinegar.
• Add the parm. cheese 5 minutes before the fish is done cooking.

ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
• Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
• Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.