Sautéed Bass with Shiitake Mushroom Sauce

Sautéed Bass with Shiitake Mushroom Sauce Recipe
Photo: Randy Mayor; Styling: Jan Gautro
Serve with a spinach and mandarin orange salad. You can substitute snapper or rainbow trout for the bass, if you wish.

Yield:

4 servings (serving size: 1 fillet and 1/4 cup sauce)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

May 2008
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