4
Servings
Ingredients
2
Tbsp
canola oil
4
pieces
snapper or mahi fillets
(4 to 5 oz. each)
salt
pepper
4
clove
garlic
(sliced)
2
Tbsp
truffle oil
(divided)
1/2
lb
King Ali'i mushrooms
(cleaned, chopped)
1
lb
shimeji mushrooms
(cleaned, chopped)
1
lemon
(juiced)
mixed greens
Cooking Time:
45 min
Instructions
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.
