Pan Seared Cod with Sweet and Sour Sauce, Edamame and Shitake Mushrooms
Chef Terry Conlan has been satisfying discriminating diners at the Lake Austin Spa Resort in Lake Austin, Texas for over ten years. This recipe reflects Terry’s ingenious use of ingredients for flavor-packed healthy dishes.
Ingredients 1/4 cup hoisin sauce
1/2 teaspoon hot chile paste
1 tablespoon Chinese black vinegar (or balsamic)
1 teaspoon soy sauce
1 teaspoon roasted sesame oil, divided
1 cup shitake mushrooms, stemmed, sliced
2 teaspoons peanut oil, divided
1 clove minced garlic
1/8 teaspoon salt
Freshly ground black pepper
3 cups cooked edamame
4 6-ounce halibut or salmon filets
Instructions Combine the first four ingredients, plus ½ teaspoon of the sesame oil, in a bowl and set aside.Heat ½ teaspoon sesame oil and 1 teaspoon peanut oil in a nonstick skillet over medium heat, add the shitake mushrooms sauté 2 minutes.Add the garlic, salt and pepper, sauté 30 seconds.Add the edamame; cook 2 minutes to heat through.Heat the remaining peanut oil in a large nonstick skillet over medium high heat.Dredge the fish filets in the hoisin/vinegar sauce to coat, then sear, 2-3 minutes per side.Divide the edamame onto four plates.Top each with a fish filet.
Notes Yield: 4 servings.