1 1/2 pounds tilapia (cod or haddock are ok, too)
2 Cups sliced mushrooms (Baby Bella or white mushrooms are fine)
1/2 Cup chicken broth
2 Tablespoons minced fresh oregano or 1 teaspoon dried oregano
1 Tablespoon corn starch
5 Tablespoons butter — 2 tablespoons to brown fish, 3 tablespoons to sauté mushrooms and sauce ingredients
1-2 Teaspoons sugar
1 Teaspoon salt
2 Shallots (optional)
4 Garlic cloves
Rinse and slice mushrooms 1/4-inch thick until you have two cups. Peel shallots and slice into extra thin disks and place in bowl with mushrooms. Remove leaves from oregano stems, mince and place in bowl. (Add dried oregano if you can’t get fresh.)
Crush or finely mince garlic and place in a small bowl. Add salt. Squeeze lemons into it. Add less lemon if you don’t like your dishes on the tart side. Stir in sugar and corn starch.
Preheat 2 frying pans over medium heat. Melt 2 tablespoons of butter in one frying pan. Place fish in pan. Turn the fish occasionally until browned and cooked through. Should take 15-20 minutes, depending on thickness.
While fish is browning, melt 3 tablespoons butter in other frying pan. Sauté mushrooms, shallots and oregano. Takes about ten minutes. When mushrooms cook down and start to appear translucent, stir in lemon mix and chicken broth. Heat for three-to-five more minutes, stirring frequently. Taste the sauce with a clean spoon. If it’s too tart, add a little more sugar.
Pour mushrooms and sauce over the fish and heat another five minutes. Turn the heat down from medium to 1/4. It’s ready to serve! Goes great with rice.
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