Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
16 shiitake mushrooms, stems removed |
2 tablespoons olive oil |
1 -ounce fresh ginger, peeled and sliced thinly |
salt |
2 tablespoons soy sauce |
1/4 cup root beer, flat |
1 tablespoon hoisin |
2 tablespoons white balsamic vinegar |
1 tablespoon mirin, boiled 10 seconds and cooled |
1 teaspoon minced shallots |
1/2 cup peanut oil |
4 (5-ounce) japanese yellowtail fillets |
2 tablespoons peanut oil |
salt and pepper |
Directions:
1. Preheat the oven to 425 degrees F.
2. 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.
3. 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.
4. 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.
5. To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.
6. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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