I finally got around to updating my blogrolls on the right. It’s funny how I just forget how to do things just because I haven’t done them in a while.
There is a heat wave going in the Mid-west and Eastern Seaboard right now, today during the early evening, Toronto was 94°F* or 32°C with relatively high humidity. It’s actually quite unbearable, but I won’t complain because it will be winter very soon and that’s a lot worse in my books!
It’s actually too hot to eat outdoors so we use our festive chargers and lovely colourful napkins and pretended to be outside. We’re just back from our Illinois/Wisconsin trip to visit our good friends Paul and T and we need to buckle down and start eating right again so all our hard work in April doesn’t go to waste (or waist!). Tonight we’re having Tilapia and I wanted something a little different so I sat down and thought about it. Several years ago, I purchased a small bottle of porcini dust for a small fortune. The porcini dust is long gone, but the idea stuck in my head — why couldn’t I make my own porcini dust? So I did just that but I also added a couple of dried morels for good measure. An entire crust of fungi would be a bit too earthy for such a delicate fish, so I augmented it with ground walnuts, which turned out to be a perfect combo. And the walnuts helped crust it up nicely. We pan fried it on the BBQ to avoid turning on the oven. I hope you enjoy this Kitcheninspirations original.
Walnut, Morel and Porcini Crusted Tilapia
a Kitcheninspirations original recipe
Serves 4 (2 dinners and 2 lunches in our case)
Ingredients:
- 8 g dehydrated porcini mushrooms
- 4 g dehydrated morels
- 2 g granulated garlic
- 8 g dehydrated onion
- 2 g maldon sea salt
- 20 g walnuts
- 400 g tilapia (or another firm white fish)
- Greens, tomatoes and cucumbers
Directions:
- In a dedicated savoury coffee grinder, add the fungi, garlic, onions, and sea salt. Grind until it is finely ground. Add the walnuts and grind them into the mix, a slightly coarser texture (mine was a little too fine). The walnuts are a bit oily, so you’ll need the dryer ingredients to balance off the oiliness.
- Dry off the tilapia and spoon the mixture onto each side, pressing it into the fish.
- Heat a cast iron pan on the BBQ until sizzling, spray with non-stick spray. Add each piece of fish (I would do the same thicknesses at one time) and cook until it is opaque. It took the thicker parts about 5 minutes each side and the thinner parts about 3 minutes each side.
- Serve over an easy salad of greens, tomatoes and cucumbers.
- Dress with a warm white balsamic mushroom dressing (posted here).
- Enjoy.
*For my faux pas, having Metric before Imperial measures on Independence Day. Am I forgiven? 😉
oh eva- the tilapia looks divine. i love the slight crunch you get from the walnuts and the rich meatiness of the porcini! WOW
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Thank you kindly Jessica. The recipe is a keeper.
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Oh I love dried mushrooms! They are so versatile. 🙂
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Thank you kindly Corrie.
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Very creative recipe, Eva, delicious and good for you. a winner.
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Thank you Norma, that’s very kind of you to say.
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I’m jealous – we’re having a rather cool period at the moment… I’m used to balmy summer evenings and it feels actually chilly these days at night 😦
You’ve really inspired me with this Eva – I have three types of dehydrated mushroom here right now… “Trumpets of the dead” (lol), regular cep and porcini so I’ll have to give something like this a try – can’t wait! I bet the flavours must be absolutely delicious!
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They were incredible, Charles. Sawsan suggested a rub on steak would be great too…I can hardly wait to try it.
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Oooh, now that’s a grand idea, though I might be tempted to add a few crushed mustard seeds for that as well I think… yummy!
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Mustard seeds sound wonderful, Charles.
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This is so creative Eva-fantastic! Now just have to track down those ingredients…
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Thanks GD. You can use any dried mushrooms for the dust.
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Anything with morels is a good dish in our books!! Sound delish. 🙂
And thanks for adding me to the “roll” and reminding me that I have to tend to my own as well.
btw…i love Mr Franklin.
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Thanks Jed, I do love morels but they are ghastly expensive here. Costco used to sell a small tub of them for a reasonable price but I haven’t seen it in years. Mr. Franklin was a smart dude, that’s for sure!
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One more creative invention of yours! I love it! By the way, I have never heard of mushroom dust. One lives and learns… Thank you for introducing me to one more amazing food product.
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Thanks Sissi, I had not heard of it before I came across the powder several years ago, it was indeed a small fortune. Now I know I can make it myself, and it will be fresh!
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Ha! I love the final thought. But I love this fish recipe even more. I have most of the ingredients, so I’m making this next week for sure! So happy you came up with this one. 🙂
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Thanks Kristy. Sometimes I am smarter than I look 😉 I look forward to hearing if you enjoyed it as much as we did.
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Thank you so much for adding me to your blogroll! 😀 And what a delicious dish and a Kitcheninspirations original too-love it!
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My pleasure Lorraine, so glad I could figure out how to do it again. The fish recipe is a keeper.
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I’m definitely making this. You know my husband — we are still eating outdoors…although it was cooler in Wasaga Beach this weekend! Talk soon!
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Wasaga Beach sounds nice when it’s so stiffing hot. We sat outside last night because the humidity lifted. It was so nice.
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Nice that you could enjoy your deck for a night anyway. 🙂
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Yes indeed. It feels like it’s heading up to the ridiculous temperatures with high humidity again. We’re entertaining on Saturday and I just hope to be able to sit out for a cocktail without melting!
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Indeed, Canadians should never complain about warm weather :). I’m the same way about forgetting how to do familiar tasks that are, well, no longer familiar ;-), and …I’m constantly vacillating between metric and imperial on my blog which I think drives Charles nuts ;-). Oh well. One of those endearing, or not, quirks.
I have been OD’ing on salmon these days (if that’s possible), so this tilapia is looking like a refreshing change. Love the porcini and walnut combo!
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I know what you mean, Kelly. If I’m feeling particularly energetic, I will get out my converter and change the measure to metric which is my preference. I have a delicious salmon recipe coming up. Makes me want to have salmon again, but I don’t want to push my luck with JT.
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This is so attractive in the first photo and I sure it is delicious.
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Thanks Sharyn, it was very good, we plan to make it again.
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I agree…I’d rather have our 105º than -10º! But a little rain would be nice 🙂
Your fish looks fantastic! And I’m definitely going to make some porcini dust…it may be the only way I can get hubby to eat mushrooms!!!
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Thanks Liz, the walnuts help soften the earthy flavour of the shrooms. They are certainly an acquired taste.
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I have that on a T-shirt, the saying not the recipe. Although, I could put that on a T-shirt and be happy. I love porcini.
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Thanks Greg, that’s a good t-shirt.
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Keep battling the heat and humidity my friend, it sounds more and more intense!
Your dish looks light but delicious so that is a major plus in your weather no doubt 🙂
Cheers
Choc Chip Uru
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The heat broke last night and became down-right chilly. We turned the A/C off and opened all the windows. It was nice to get fresh air in the house.
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I’ve never seen porcini dust, but I love the idea of the mushroom and walnut crust on fish…and the balsamic dressing, too. It sounds pretty spectacular!
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Thanks Betsy, it was a very tasty meal.
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The idea of a muchroom crust is pure genious Eva, I love it and can’t wait to try it. My only problem is that I am not a seafood person, you think this could work with steak?
It has been really hot here too but our really hot means 40 C but without the humidity thankfully
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Thanks Sawsan. I think steak would be perfect with the mushroom and walnut crust. Wow, 40°C is really hot; our temperatures with humidity feel like it’s more than 40°C. I would prefer a dry heat.
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The heat plays havoc on my appetite these days so after tiring myself out cooking it’s hard to motivate myself to sit down and eat what I made. I’d be happy to come to your house and enjoy this dinner and good company however. 🙂
Enjoy the few days of cooler weather ahead.
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I know what you mean, Maria, the heat and humidity can be really stiffing. We’re enjoying the cooler weather today, but I understand it’s warming up on the weekend.
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I’ve never heard of porcini dust.. just thinking about the myriad of the uses for it! We seldom eat outside anymore.. it’s either too rainy or too hot.. I shall be set up a picnic from now on.. what a lovely idea!
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Thanks Smidge. I bought it a few years ago and I haven’t seen it since. I suspect you could do this with anything dried, as long as it powders in the coffee grinder. Have fun at Stampede!
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This is the way to encrust a fish fillet! So much flavor and yet so healthy, too. And in the heat, I certainly do not want a heavy meal. Keep it simple and keep it light. I’ve pinned it so that I can keep track of the recipe. I want to make this one. 🙂
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Thanks John, I am indeed very flattered. I’ve got a pinterest account but have not used it much at all. I should look into it again.
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This is a nice healthy meal that is full of flavor…well done.
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Thanks Karen.
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We drink plenty of beer when it’s hot here too! I’ve heard all about your heat wave that is across most of America and North America. But, on the news tonight they said a change is on its way. I hope it is for your sake but like you say, the heat is far better than the cold. I love your original dish – this would be fabulous cooked on the BBQ and yes, we use ours when the heat is on too – too hot to be in the kitchen. And porcini dust is overpriced here too. xx
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Thank you kindly Charlie. The heat broke yesterday morning and we’re at manageable levels of humidity. We turned the A/C off to enjoy the cooler temperatures outside. Unfortunately, it means I wake up at 4am because of the darn birds! Hope you are feeling better.
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This is my kind of dinner..I love the idea of using ground porcini as coating, very unique and delicious.
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Thank you Angie, it really made the fish very tasty.
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