Japanese Yellowtail With Ginger Roasted Shiitake Mushrooms And Root Beer Hoisin Vinaigrette Recipes

JAPANESE YELLOWTAIL WITH GINGER ROASTED SHIITAKE MUSHROOMS AND ROOT BEER HOISIN VINAIGRETTE

Steps:

• Preheat the oven to 425 degrees F.
• To make the mushrooms, toss caps with olive oil, ginger, and salt, to taste. Place the mushrooms in a roasting pan and roast in the oven for 5 minutes, stirring occasionally. Remove the mushrooms from pan, cool, add soy sauce, and set aside.
• In a medium size mixing bowl, combine the root beer, hoisin, vinegar, mirin, and shallots. Using a wire whisk, beat while slowly adding the oil a thin stream. Set aside.
• To prepare the fish, preheat a saute pan and add the peanut oil. Season the fish with salt and pepper and place in the pan. Saute for 3 to 4 minutes per side or until fillet just becomes opaque. Set aside and keep warm.
• To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.

ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
• Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
• Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.