Tilapia + Shitake

Continuing my seafood phase, I cooked a couple of Tilapia fillets in olive oil with some salt and pepper.

I tend to get white Cremini mushrooms so when I was in the market the previous day, I decided to try something different and bought a package of Shitake mushrooms. I sautéed the sliced mushrooms also in olive oil and served it with the fish and some rice.

Shitake mushrooms were a great alternative. They have more flavor than their white counterpart and it was nice to have something different.

Posted via email from i like to eat.


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