Sauteed Bass with Shiitake Mushroom Sauce

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 4

Serve with a spinach and mandarin orange salad. You can substitute snapper or rainbow trout for the bass, if you wish.

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

Directions:

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. 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.

By RecipeOfHealth.com