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Sautéed Bass with Shiitake Mushroom Sauce

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.

Ingredients

  • 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

Nutrition Information

  • calories 247
  • caloriesfromfat 28 %
  • fat 7.6 g
  • satfat 1.2 g
  • monofat 3.2 g
  • polyfat 2.4 g
  • protein 33.2 g
  • carbohydrate 6.9 g
  • fiber 1.7 g
  • cholesterol 140 mg
  • iron 2.9 mg
  • sodium 629 mg
  • calcium 49 mg

How to Make It

  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.

  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.