SEARED FISH WITH SHIITAKE MUSHROOM RAGOUT
Here is a main dish that can work with many kinds of skin-on fish fillets. Crisp the skin to a crackle in a pan, then finish cooking in the oven; the method can also work with meaty, skinless fillets like hake and mahi-mahi. As you cook, season little by little, tasting all the while, and feel free to adjust to your own palate. Though Chinese stir-fries are often thickened with a slurry of cornstarch, this recipe uses miso, which adds nuanced depth. A slick of sesame oil enriches the sauce and burnishes the fish. A crisp, off-dry riesling makes a fine pairing.
Provided by Florence Fabricant
Categories dinner, lunch, quick, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut fish in 4 equal portions, season with salt and pepper and brush with 2 tablespoons sesame oil. Set aside. Heat oven to 375 degrees.
- Place a wok or large skillet on medium-high heat and add 1 tablespoon vegetable oil. Add garlic, ginger, onion and celery and stir-fry until the vegetables soften. Add mushrooms, lower heat to medium and continue to cook about 5 minutes, until mushrooms soften. Stir in the edamame and 5-spice powder. Add soy sauce, vinegar and beer and bring to a simmer. Stir in miso and let it dissolve. Remove from heat. Add salt and pepper if needed.
- Place a heavy ovenproof skillet, preferably cast iron, over high heat. While pan heats, dust the skin of the fish with flour. Add remaining tablespoon of vegetable oil to the pan. Place fish, skin side down, in pan and sear about 5 minutes, until skin browns.
- Turn fish over, place in oven and roast 8 to 10 minutes, depending on the thickness of the fillets, until just cooked through. An instant-read thermometer should register about 140 degrees. Remove from oven.
- Reheat mushroom ragout. Add scallions, cilantro and remaining tablespoon of sesame oil. Spoon mixture onto a platter or four dinner plates. Top with the fish, skin side up, and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 899 milligrams, Sugar 4 grams
ROASTED COD WITH SHIITAKES IN MISO BROTH
Steps:
- Preheat oven to 450°F with rack in middle.
- Pat fish dry in a small shallow baking pan and drizzle with 1/2 tablespoon oil, then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Toss mushrooms with remaining 2 tablespoons oil and 1/4 teaspoon each of salt and pepper, then spread in another small shallow baking pan.
- Roast fish and mushrooms, stirring mushrooms once or twice, until fish is just cooked through and mushrooms are crisp, about 10 minutes.
- Meanwhile, prepare soup according to package instructions.
- Divide soup, mushrooms, and fish among 4 bowls and top with scallion.
PAN-SEARED FISH WITH SHIITAKE MUSHROOMS RECIPE
Steps:
- Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes. Transfer to a warmed serving plate and set aside.
- Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering. Add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.
- In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.
Nutrition Facts : Calories 523 kcal, Carbohydrate 17 g, Cholesterol 137 mg, Fiber 5 g, Protein 42 g, SaturatedFat 10 g, Sodium 1316 mg, Sugar 4 g, Fat 34 g, ServingSize serves 2, UnsaturatedFat 0 g
STEAMED SEA BASS WITH GINGER AND SHIITAKES
Steps:
- Bring water to a boil under a metal or bamboo steamer. Sprinkle sea bass with salt, black pepper, and cayenne; place on a piece of parchment paper inside steamer. Top with ginger and shiitakes, cover and steam 15 minutes. Remove fish and place on a plate. Sprinkle cilantro and green onions on fish; drizzle with juices from parchment. In a small sauté pan, heat oil over medium heat for 1 to 2 minutes or until smoking. Pour some oil over each fillet to wilt cilantro and green onions. Drizzle plates with soy sauce.
BAKED TROUT WITH SHIITAKE MUSHROOMS, TOMATOES, AND GINGER
Provided by Adrienne Inskeep
Categories Ginger Mushroom Onion Tomato Bake Quick & Easy Low Cal Trout Healthy Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.
- Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.
ROASTED SHIITAKES AND PACIFIC COD
Rosemary and shiitakes give this dish an earthy, vibrant flavor.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms with 2 tablespoons olive oil and rosemary; season with salt and pepper. Roast until tender and browned, tossing occasionally, about 15 minutes.
- Push mushrooms to sides of pan; place cod in center and season with salt and pepper. Roast until opaque throughout, 8 to 10 minutes.
- Meanwhile, in a small bowl, whisk together remaining oil, lemon juice, mustard, and parsley; season with salt and pepper. Serve with cod.
FISH WITH SHIITAKES
Make and share this Fish With Shiitakes recipe from Food.com.
Provided by chia2160
Categories Bass
Time 27m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
- Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
- Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
Nutrition Facts : Calories 307.7, Fat 13.8, SaturatedFat 2.7, Cholesterol 65.5, Sodium 650.7, Carbohydrate 12.1, Fiber 1.8, Sugar 3.6, Protein 33
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