Tuesday, January 17, 2012

Tilapia Fillet on Arugula with Mustard Grain and Mushroom Sauce

Sous Vide Details: Cook Tilapia at 132ºF for 30 minutes

Ingredients, Serves 2:
  • 2 Tilapia fillets
  • 2 tablespoons fresh chopped dill
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • Bunch of arugula leaves
  • Extra virgin olive oil (EVO)
  • 1 tablespoon grape seed oil
  • Mustard Grain and Mushroom Sauce:
    • 1 tablespoon mustard grain
    • 1 cup of your favorite mushrooms (I love Shimeji, but you can use shitake, oyster, etc...), rough chopped
    • 1 tablespoon EVO
    • 1 tablespoon lemon juice
    • 1/3 cup chicken or vegetable broth
Tilapia is a great light fish, but sometimes it seems to lack some taste (at least to me).  So I decided to make a nice tangy mustard grain mushroom sauce to give it some kick.

Pre-heat water bath to 132ºF.  Lightly season the fillets with salt and pepper and sprinkle with the fresh dill.  Place the fillets in a lag and add the lemon juice.  Seal the bag and place in the water bath.  Cook for 30 minutes.

While the fillets are cooking you can make the sauce.  Add the EVO to a sauce pan and heat on medium heat.  Add the mushrooms and stir.  Cook for 3 minutes or until mushrooms soften.  Add the mustard grain and lemon juice and stir to mix.  Reduce to low simmer and salt and pepper to taste.  Cook for another 3-5 minutes.  Set aside or put on very low simmer to keep warm.

When the Tilapia is almost done, heat a case iron skillet with some grape seed oil on high heat.  Get the serving plates ready with some Arugula.  Sprinkle with some EVO.

Take the fillets out of the water bath and carefully remove the fillets and blot them dry with a paper towel.  Place them in the skillet to sear one side.  Cook for only 30 seconds.  Remove and place on top of the Arugula.  Pour the mustard grain mushroom sauce on top and serve immediately!


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