Pan Seared Fish With Mushrooms and Scallions |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 1 |
|
This recipe was demonstrated at the 2010 Pensacola Seafood Festival. It is from Brian Cullerton of Dharma Blue. Nice, light dish. Ingredients:
6 ounces fish fillets (snapper, grouper, etc, a firm white fish) |
3 tablespoons cornstarch |
2 cups mushrooms (shitake, oyster) |
6 scallions, cut into 3 pieces each |
4 garlic cloves, sliced |
2 ounces dry sherry |
salt and pepper |
vegetable oil |
2 ounces cashews |
Directions:
1. Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
2. Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
3. Serve over rice or noodles.
|
|