Our second favorite fish dish has become Grilled Tilapia. In this recipe you also get a way to prepare mushrooms which is absolutely delicious. This restaraunt that we frequent often has a side dish of sauteed mushrooms in a pasty shell. After we got in the habit of keeping puff pastry in the freezer with our favorite Salmon dish, we started cutting out puff pastry shapes, baking them and dishing this mushroom sauce over them. We also like to serve it with roasted broccoli or sauteed spinach and these creamy grits. The original recipe is here.
- Mushroom Scallion Sauce: Melt 1 Tbsp butter in a large saute pan. Saute 2 C sliced baby portabella mushrooms and ½ Cup sliced scallions for about 3 minutes. Stir in ¼ Cup white wine and ½ pint heavy cream. Season with 1 tsp garlic powder, ½ tsp cayenne, salt, and pepper to taste. Stir until sauce thickens slightly. Keep warm until ready to serve.
- Tilapia: Heat grill to medium. Rinse and dry fillets and then rub with jerk seasoning. Grill tilapia for 3 to 4 minutes on each side. Remove from heat.
- Puff Pastry: Take frozen puff pastry out of freezer just prior to baking. Cut shapes out of pastry with cookie cutters or a glass. Bake on cookie sheet at 400 degrees for 10 minutes.
- Creamy Grits: Ingredients: Take: 1 cup heavy cream, 1 can (1 2/3 C) chicken broth, 1 cup water to a boil in medium saucepan. Add 4 TBSP butter, ¼ tsp salt and ¼ tsp pepper. Slowly wihisk in 1 cup quick grits and reduce heat. Cook 15-20 minutes over low heat, stirring frequently.
Plate entree by spooning grits on center of plate. Lay tilapia on top of grits. Layer Mushroom sauce over prepared puff pastry shapes. Best when served immediately
The Peace of Cake 