Tilapia with Sautéed Crimini Mushrooms

1 Large Tilapia Filet With Skin Still On
4 Medium Crimini Mushrooms
4 Large Cloves of Garlic finely chopped
2 Tbsps. Red Wine Vinegar
2 Tbsps. Olive Oil
Salt
Pepper
Fresh Chopped Parsley
Red Pepper Flake

Tilapia is a mild flavored white fleshed fish. It also tends to be very cost effective (AKA cheap).  If you can’t find tilapia for some reason, any basic white fish will do.  Crimini mushrooms are sometimes known as baby ‘bellas.  They tend to have a slightly meatier flavor than standard white button mushrooms.  If you can’t get the criminis, the button mushrooms can be substituted.

Cut the mushrooms into quarter inch slices.  Add some olive oil to a skillet over high heat and once the oil starts to shimmer but not smoke, add the mushrooms and season with salt and pepper to taste.

Keep the mushrooms in the pan moving.  Once the mushrooms start to brown add the garlic and vinegar.  Season the fish on both sides liberally with salt and pepper.  Once the garlic starts to brown add the fish to the pan skin side down.  Once the tilapia is cooked about three quarters of the way through, turn the fish gently with a large spatula and finish cooking.  The skin should be brown and crispy and the flesh should be opaque.

Garnish with parsley and red pepper flake and serve immediately.

Finally, I had my first semi-success with whole wheat bread. This is a whole wheat honey and walnut loaf. A little dense, but the crumb was nice and consistent. I think the density issue was caused because I let it over rise twice, punched it down, and then did not let it rise enough right before baking. I also think it was exacerbated by the fact that it was 100% whole wheat. I am on a bit or a health kick so I am trying to avoid the white bread as much as possible.