This is the first recipe I actually made from my ‘Recipes to Try’ pin board! In the past I’ve pinned recipes because they look or sound good, but then time goes by and I forget to review the pins, and then I end up never trying my hand at them. But, I’m making a conscious effort with things I pin on the FTF pin board: If I wouldn’t make it, I won’t pin it.
That brings me to this recipe: I’ve been wanting to try to incorporate more fish into my diet, and while my usual go-to is salmon, I’m also trying to branch out to other kinds. When I saw this Brown Butter Seared Halibut with Orzo and Mushroom Broth, I knew I wanted to try it. I made many modifications, so the halibut recipe became more of an inspiration.
To make this an easy weeknight recipe, I bought ready-made mushroom broth, which I simmered with fresh shiitake and button mushrooms, to intensify the flavor. Because I couldn’t find halibut (I went to 3 stores, too!), I used frozen tilapia instead. And finally, because I couldn’t find fresh crimini mushrooms, I used shiitake in their place. Despite (in spite?) all the modifications, this was a delicious weeknight meal. The brown butter searing gave the fish a nice, rich flavor, which was complimented by the rich mushroom flavor. As a side, I made a carrot and lentil salad, which featured dried apricots.
Brown Butter Seared Tilapia
Brown butter seared tilapia is a quick and savory weeknight recipe that pairs well with fresh mushrooms and your favorite vegetables.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: Serves 4
- 3 tablespoons unsalted butter
- 4 tilapia fillets
- 2 garlic cloves, minced
- 8 oz. shiitake mushrooms, sliced
- 16 oz. button mushrooms, sliced
- 2 tablespoons dry sherry
- Salt and pepper to taste
- 1 tablespoon fresh parsley
- Heat a large skillet over medium-high heat.
- Place butter in the pan and let it melt and brown for 2-3 minutes.
- Salt and pepper the tilapia and sear 2 fillets for 3-4 minutes per side, depending on thickness.
- Remove the fillets from the pan and cover to keep warm.
- Repeat with the remaining 2 fillets.
- Add the sliced mushrooms and garlic to the pan. Sauté for 5-10 minutes to soften and brown.
- Salt and Pepper to taste, then add the sherry. Continue to cook the mushrooms for another minute or 2 until the sherry has been absorbed.
- Top the fish with mushrooms and sprinkle with fresh parsley.