Fish is so easy to prepare so it’s almost always my go-to dish when I don’t want to spend too much time making dinner. I just pop it in the oven with some kind of seasoning or sauce, or sear it for a few minutes and it’s ready.

I’m not very adventurous with fish, though. I tend to make salmon over and over again – I don’t think I’ll ever get bored of it! But my husband will.

He loves salmon, too. But my husband is originally from Israel and barely ate salmon growing up. Every time I make it he half jokingly says – “Is there no other fish in America except for salmon?” and then proceeds to enjoy his salmon.

So I thought I would venture out a bit and get creative with tilapia. My gosh, was he happy with dinner last night. Tender and flaky seared tilapia with flavorful teriyaki mushrooms.

Tilapia has a pretty mild flavor so it paired well with the strong taste of the teriyaki mushrooms.

Tilapia is an easy protein to make and also a great source of selenium and vitamin B12. Selenium is a mineral that protects cells from damage and has also been found to help guard against mercury toxicity.

Vitamin B12 is needed for cell formation, energy metabolism, and nerve function.

Most Americans do not eat enough fish, the current recommendation is 2 servings (3 ounces each) a week. So if you are not a big fish eater (or even if you are) and want to try something new – this recipe is for you!

Teriyaki Mushroom Tilapia

Ingredients:

Tilapia:

  • 4 Tilapia fillets, each fillet cut in half
  • 2 tablespoons flavorless oil (canola or avocado oil)
  • Pinch of salt and pepper

Teriyaki Mushrooms:

  • 16 oz. package fresh white button mushrooms, sliced thinly
  • ¼ cup + 2 tbsps. lite soy sauce
  • ¼ cup red wine vinegar
  • 3 tbsps. water
  • 2 tbsps. honey
  • ½ teaspoon salt
  • 1 frozen cube crushed garlic
  • 1 teaspoon cornstarch
  • 3 teaspoons cold water
  • 2 tbsps. olive oil

Directions:

Tilapia:

  • Lay out the tilapia and season with a pinch of salt and pepper
  • Heat the oil in a large pan over high to medium heat.
  • Lay the tilapia in the pan once it is hot. Allow it to cook for about 4 minutes or until it starts to get a nice golden sear.
  • Carefully flip with a spatula so that the fillet doesn’t break and sear another 3-4 minutes or until cooked through.
  • Repeat with each fillet and set aside. *

Teriyaki Mushrooms:

  • Place sliced mushrooms in a big pan and sauté over high heat until all the juice from the mushrooms has evaporated.
  • Reduce to medium heat and add the soy sauce, red wine vinegar, water, honey, salt, and garlic and continue to cook until the liquid starts to come to a boil.
  • In a separate cup stir together the cornstarch and cold water until cornstarch completely dissolved. Add to mushrooms and stir until the liquid starts to thicken. Add the olive oil and mix in.
  • Pour mushrooms over tilapia and enjoy!

* Note: Even though a nice sear on the tilapia is recommended for optimal flavor, if you want  a shortcut or have no patience to sear it,  you can pop it in the oven on 425 degrees for 15 minutes. It will still taste great with the teriyaki mushrooms.

More from the blog...

Pumpkin Pie Bars

Pumpkin Pie Bars Confession: I made these pumpkin pie bars over a week ago with every intention of photographing them and posting way before thanksgiving but… I ate them all before I had a chance! Yep, that’s how much I enjoyed them. So here I am, at the last minute,...

Baked Cinnamon Raisin Apples

Baked Cinnamon Raisin Apples. I can’t believe it is thanksgiving week! This past month has been pretty crazy for me. Which is why I haven’t been blogging much lately. I had some fun projects going on - such as creating food videos for you guys! The amount of times I...

Aquafaba Chocolate Mousse Cups

The first time I heard of aquafaba I was like - aqua what now? I read that this was the liquid we drain from chickpea cans and can be used an egg replacement and even to make whipped cream! I was majorly skeptical. Brine from a chickpea can used to make whip? Sounded...

London Broil with Pomegranate Glaze

For years, yes years, I have attempted to make the perfect london broil and my results were always inconsistent. Most of the time I would end up with a tough and gamey meat. I didn't understand how people got their london broil to be so juicy. Until I asked “Professor...

Roasted Za’atar Butternut Squash

Roasted Zaatar Butternut Squash Yom Kippur went by amazingly well this year. Largely due to the fact that the kids took pity on me and cooperated by playing with their toys most of the day, with the occasional complaint which resolved rather quickly. Once the fast was...

Pin It on Pinterest

Share This