Tilapia with Trumpet Royale Mushrooms and Pernod
- 1 ½ pounds of tilapia
- 8 ounces Trumpet Royale mushrooms, sliced
- ¼ cup sweet white onion, diced
- 4 Tablespoons extra virgin olive oil
- ½ cup fresh tomato, diced
- ¼ cup Pernod or other anise flavored liqueur
- ¼ cup dry white wine
- 3 Tablespoons meyer lemon juice
- Smaller mushrooms may be sliced lengthwise, larger ones should be cut on the diagonal. Sauté Trumpet Royale™ and onions in olive oil over medium-low heat until mushrooms are almost cooked through, stirring frequently. Add diced tomato and cook three minutes more. Add Pernod and wine and simmer until liquid is reduced by half.
- Finish with meyer lemon juice and season to taste with salt and pepper. If meyer lemon is not available, substitute 2 Tablespoons lemon juice and 1 Tablespoon of fresh orange juice. You can also eliminate the citrus and add 1/3 cup of heavy cream and some minced tarragon. The two preparations (citrus or cream) are distinctly different, and both are delicious. Keep mushrooms warm while cooking the fish.
- Lightly salt and pepper the tilapia fillets. Brush top with olive oil and broil until the thickest part of the fish will flake with a fork. 8-12 minutes. Cooking time will vary depending on your broiler. This preparation is also excellent with salmon, true cod and petrale sole.
- Reserve twelve large slices of mushroom as garnish. Top the fish with the tomato and mushroom mixture. Fan three slices of the reserved Trumpet Royale on top of each serving.