Pan Roasted Fish with Hamakua Mushroom Ragout

4 Servings


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


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.

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