Pan Roasted Fish with Hamakua Mushroom Ragout

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Yield4 Servings
Prep Time
Cooking Time45 minutes
Total Time45 minutes


2 tablespoons
canola oil
4 pieces
snapper or mahi fillets (4 to 5 oz. each)
4 cloves
garlic (sliced)
2 tablespoons
truffle oil (divided)
1⁄2 pound
King Ali'i mushrooms (cleaned, chopped)
1 pound
shimeji mushrooms (cleaned, chopped)
lemon (juiced)
mixed greens


Add the canola oil to a frying pan over medium-high heat. Season both sides of the fish filets with salt and pepper to taste, then add them to the frying pan. Fry the fish for 3 to 4 minutes per side or till golden brown. Remove the fish from the pan and set aside.
In the same frying pan used for the fish, add 1 tbsp. of truffle oil and garlic and saute for about 20 seconds. Add both of the mushrooms, salt and pepper to taste and shake the pan. Then add lemon juice and 1 tbsp. of truffle oil and stir.
To serve, place a bed of salad greens on a plate and top with a fish filet. Spoon the mushroom sauce over the fish and enjoy. Enjoy this deliciously light and easy to prepare recipe with any wine or beer.

How-To YouTube Video
Chef Maka Kwon
Recipe Category 

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