TILAPIA WITH MUSHROOM IN WINE ASHTON STYLE (#117)

You may be  aware that I am a great fan of Julia Childs. In several of her books she discribes her first meal upon arriving in France.  The entree was called meuniere which was sole in a butter sauce. She discribes it as fish in a "goodly amount of butter".  The following recipe is a variation of this dish.  I am using Tilapia for the fish and mushrooms added for both presentation and flavor. I also will be using a little lemon and pa rsley.  I hope you will try it! ENJOY

INGREDIENTS:
     6 filets of Tilapia
     1 stick of unsalted butter
     1/4 cup of virgin olive oil
     2 medium onions, peeled, cut in half
        and sliced
     1 lb of crimini or button mushrooms sliced in 3
     parts
     1/4 cup of parsley (fresh or dried)
DIRECTIONS:
     1. melt the butter in a large fry pan over moderate
         heat until the foam is almost gone
     2. add the virgin olive oil to the pan
     3. add the fish to the pan and saute until
         they are well brown and turn over and do
         the same on the other side.  Tilapia is
         a fragile fish one has to handle it very
         carfully so remove it gently (set aside)
     4. add the mushrooms to the pan and saute
         them until slightly brown
     5. carefully return the fish to the pan and
         continue to saute an additional 5 or so
         minutes
    6. plate the six tilapia and pour the sauce
        evenly on each filet
    7. sprinkle parsley on top of each filet
    8. will serve 6
OPTIONAL:
     add a cup of sparkling white wine
     (I like Ruiniti Bianco, but any sparkling
     wine will do)