Photo: Randy Mayor; Styling: Jan Gautro
Yield
4 servings (serving size: 1 fillet and 1/4 cup sauce)

Serve with a spinach and mandarin orange salad. You can substitute snapper or rainbow trout for the bass, if you wish.

How to Make It

Step 1

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.

Step 2

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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