No knife needed for these tender and juicy BBQ pork chops.

Pangasius (Basa) Fillet With Garlic Butter, Mushrooms And Fine Herbs

INGREDIENTS

1. 2 lbs (907 g) pangasius fillets (or other white posson) (about 4 medium fillets)
2. 1/2 lb (227 g) button mushrooms, washed and cut into small pieces
3. 2 tbsp. salted butter or margarine for the mushrooms
4. 2 tbsp. half-salted butter or margarine for the fillets
5. 6 garlic cloves, peeled and crumbled
6. 1 tsp (5 ml) pure lemon juice (from one squeezed or Sicilia®-style lemon)
7. 1 tsp (5 ml) of herbs
8. salt and freshly ground pepper to taste

PREPARATION

1. If frozen, thaw fillets under cold running water for 10-15 minutes. Drain and pat dry. Sprinkle herbs, salt and pepper on both sides. To book.
2. In a large saucepan, melt 2 tbsp over medium heat. tablespoons of butter or margarine and lightly toast the garlic and mushrooms, stirring constantly. To book.
3. In the same saucepan over medium heat, melt 2 more tbsp. tablespoons of butter or margarine. Grill fillets for 5-7 minutes per side, or until golden brown on each side.
4. Place fillets on plates and cover equal parts with grilled mushrooms.
5. Serve with your favorite side of rice, potatoes or pasta.