from Bella Luna


For the tilapia:

Mix the dry ingredients. Dip the fish in the egg white wash and dredge in the mixture. Sauté the fish in olive oil over low heat, 2 to minutes per side.

For the smoked mushroom aioli:

Grill the mushrooms over pecan wood (or any flavored wood) for 5 minutes. Heat 1/2 cup of the olive oil in a skillet. Add the garlic and sauté. Add the mushrooms; stir. Saute an additional 1 minute. Remove from heat and let cool to room temperature.

Combine the mushrooms, oil and garlic in a food processor. Add the egg yolks and process slowly. Slowly add the rest of the olive oil in a thin stream to form the emulsion. Season with the lemon juice, salt and peppers.

For the gingered vegetables:

Cut the vegetables into 1/2 inch dice. Heat the olive oil in a skillet, add the vegetables, ginger and garlic and sauté 2-3 minutes. Add the soy sauce and cilantro, stir. Remove from heat and serve.

To assemble the dish:

Arrange the vegetables on warm plates. Set the fish fillet over the vegetables. Spoon the aioli over the fish, and garnish as you like.


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Chuck Taggart   (e-mail chuck)