Tilapia with Trumpet Royale Mushrooms and Pernod

Serves 4


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
EntréesadminTrumpet Royale