Serve with a spinach and mandarin orange salad. You can substitute snapper or rainbow trout for the bass, if you wish.
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice
How to Make It
Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.
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This was a good recipe, nothing special but a good quick meal. I used mahi mahi since that was what I had on hand. I used 2 tsp. Garlic and 1 Tsp. Ginger since I prefer it. As well I used button mushrooms and only half the soy sauce because I felt the salt would be over powering. I served this with spinach salad.
@sbdancelover - here is where the soy sauce is used in the preparation:
"Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish."
This is the very last sentence in the recipe.
This is a very good and solid recipe with good flavor.
Whole Foods had Chilean sea bass on sale this week so I made this recipe -- turned out to be steaks instead of fillets so they took longer to cook. Only change I made was to use minced fresh ginger instead of bottled (couldn't find it). I thought it was quite tasty and simple to prepare. I served it with steamed broccoli and brown rice. I would definietly make it for company.