It's rare that our recipe contest judges have such a difficult time selecting the winning submission. Silvia Hendricks' "Fabulous Champagne and Duxelles Tilapia" caused such a dilemma for us! Her entry is a rarity, and the judges unanimously decided to name her as the 2015 runner-up. We've awarded her one of our lovely Port Orford cedar planks as a prize.
What made Silvia's recipe so special for the judges? First, it's quick and easy to prepare. Second, it's convenient - it can be prepared hours in advance of serving and held in the refrigerator at the convenience of the cook. Third, it's easy on the pocketbook, calling for tilapia, an inexpensive, farm-raised fish that's readily available. And last - and always important! - it was yummy!
True, we often think of tilapia as bland. However, in this preparation, the fillets are elevated to a much more desirable flavor plane as they pick up seasonings contributed by the complexity of the duxelle. Furthermore, their eye-appeal is enhanced by the addition of the colorful green onions and roasted red pepper. Congratulations, Silvia on creating an exceptionally delicious and elegant entree that's also quite affordable!
When we informed Silvia that her recipe was our runner-up, she sent us the following information to accompany our announcement:
I grew up in a European household in the 50's. My mother used to pick fresh mushrooms in the forest of her home and they would eat this in place of protein for a meal. Subsequently we grow up with mushrooms for most meals which was not much in fashion at the time. When she moved to the U.S. my mother and father settled in the Texas Gulf Coast region to raise a family. We always lived near the beach of Galveston most of my childhood and up into my adult years. My family loves mushrooms as I have always served them. Since we live near the beach and Gulf, we also love seafood. I have served this recipe duxelles tilapia many times, and it is always a hit with family and friends. Tilapia was chosen for this recipe so that people could readily find this fish for their families.
I am retired now from 30 years as a travel consultant. Once a week we have this dish, as my husband always requests it. Winning this contest has brought me great joy and I hope you and your website patrons enjoy as much as we do.
Our judges agree that Silvia's husband is indeed most fortunate to have this dish once a week! Oh, that we all had this good fortune ... what a better place this world would be!!!
Fabulous Champagne and Duxelles Tilapia
4 8-ounce tilapia fillets
Salt and pepper, to taste
8 ounce box of crimini mushrooms, cleaned and diced
8 ounce box of white button mushrooms, cleaned and diced
4 green onions, green and white parts, diced
1 tablespoon roasted garlic puree
3 tablespoons roasted red pepper, diced
1 tablespoon fresh Italian parsley, minced
1 - 1/4 cups of good dry white champagne
4 tablespoons unsalted butter
- Preheat oven to 350 degrees. Spray 4 individual baking ramekins with oil.
- Place one fillet in each ramekin. Salt and pepper the fillet to your liking.
- Place next 6 ingredients in a large bowl and stir to combine.
- Cover each fillet with a portion of the mushroom mixture.
- Evenly pour champagne in the bottom of each ramekin to about 1/4" depth, taking care not to pour over the fillets.
- Place one tablespoon of butter on top of each fillet.
- Bake 15-20 minutes or until fish easily flakes with a fork.
- Serve hot with a good artisan bread to sop up all the wonderful sauce!