SEARED FISH WITH SHIITAKE MUSHROOM RAGOUT
Here is a main dish that can work with many kinds of skin-on fish fillets. Crisp the skin to a crackle in a pan, then finish cooking in the oven; the method can also work with meaty, skinless fillets like hake and mahi-mahi. As you cook, season little by little, tasting all the while, and feel free to adjust to your own palate. Though Chinese stir-fries are often thickened with a slurry of cornstarch, this recipe uses miso, which adds nuanced depth. A slick of sesame oil enriches the sauce and burnishes the fish. A crisp, off-dry riesling makes a fine pairing.
Provided by Florence Fabricant
Categories dinner, lunch, quick, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cut fish in 4 equal portions, season with salt and pepper and brush with 2 tablespoons sesame oil. Set aside. Heat oven to 375 degrees.
- Place a wok or large skillet on medium-high heat and add 1 tablespoon vegetable oil. Add garlic, ginger, onion and celery and stir-fry until the vegetables soften. Add mushrooms, lower heat to medium and continue to cook about 5 minutes, until mushrooms soften. Stir in the edamame and 5-spice powder. Add soy sauce, vinegar and beer and bring to a simmer. Stir in miso and let it dissolve. Remove from heat. Add salt and pepper if needed.
- Place a heavy ovenproof skillet, preferably cast iron, over high heat. While pan heats, dust the skin of the fish with flour. Add remaining tablespoon of vegetable oil to the pan. Place fish, skin side down, in pan and sear about 5 minutes, until skin browns.
- Turn fish over, place in oven and roast 8 to 10 minutes, depending on the thickness of the fillets, until just cooked through. An instant-read thermometer should register about 140 degrees. Remove from oven.
- Reheat mushroom ragout. Add scallions, cilantro and remaining tablespoon of sesame oil. Spoon mixture onto a platter or four dinner plates. Top with the fish, skin side up, and serve.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 899 milligrams, Sugar 4 grams
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Juan Moran
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Waya WAYA
[email protected]I'm not a great cook, but this recipe was easy to follow and the results were delicious. I'll definitely be making this dish again.
Namukasa Phiona
[email protected]This dish was a bit too spicy for my taste. I think I'll use less chili next time.
Tumpale Munkhondia
[email protected]I'm not a fan of fish, but I loved this dish. The shiitake mushrooms were so flavorful and the sauce was amazing.
Koshik Suthar
[email protected]This dish is so delicious and easy to make. I'm definitely adding it to my regular rotation of recipes.
muhammad suleimanadam
[email protected]I'm a vegetarian. Do you have any suggestions for how I can make this dish vegetarian?
Babar Baid
[email protected]I'm on a low-carb diet. Do you have any suggestions for how I can make this dish lower in carbs?
ASS AANN
[email protected]I'm allergic to shiitake mushrooms. Do you have any suggestions for a substitute?
aubreysmomma2007
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Meggie Miles
[email protected]I made this dish for a dinner party and it was a hit. Everyone loved the delicate flavor of the fish and the savory shiitake mushrooms.
Ahsan Kashmiri
[email protected]This dish is a great way to use up leftover fish. I also like to add some chopped vegetables to the ragout.
Qasim Baloch
[email protected]I'm not sure what I did wrong, but my fish turned out dry. I think I might have overcooked it.
zaw zaw zaw zaw
[email protected]I've made this dish several times now and it's always a crowd-pleaser. The combination of flavors is just perfect.
Monica Mazul
[email protected]This recipe was easy to follow and the results were delicious. I served it with rice and it was a hit with my family.
Md Simol
[email protected]I'm not a big fan of fish, but this dish was surprisingly good. The shiitake mushrooms really added a lot of flavor.
Pawan Singh
[email protected]This dish was a bit too salty for my taste. I think I'll use less soy sauce next time.
virginia orta
[email protected]I substituted white wine for the sake, and it turned out great. The shiitake mushrooms and fish were cooked to perfection.
Katlego Judith
[email protected]I had some leftover fish, so I made this dish for lunch the next day. It was just as good as it was the first time I made it!
DaKinG BlinG
[email protected]Amazing!! 10/10. I followed the recipe exactly and it turned out perfectly.
Naima
[email protected]This was my first time cooking with shiitake mushrooms, and I was pleasantly surprised by their earthy flavor. The fish was cooked perfectly, and the combination of flavors was divine. I will definitely be making this dish again!