Sautéed Bass with Shiitake Mushroom Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 28%
  • Fat: 7.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 2.4g
  • Protein: 33.2g
  • Carbohydrate: 6.9g
  • Fiber: 1.7g
  • Cholesterol: 140mg
  • Iron: 2.9mg
  • Sodium: 629mg
  • Calcium: 49mg

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. 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. 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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