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Pan Seared Cod with Sweet and Sour Sauce, Edamame and Shiitake Mushrooms
Courtesy of The Soyfoods Council
Servings: 4
Prep Time: 10 Min.
Cook Time: 10 Min.
What you need:
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1/4 c. hoisin sauce
1/2 tsp. hot chile paste
1 Tbsp. Chinese black vinegar (or balsamic)
1 tsp. soy sauce
1 tsp. roasted sesame oil, divided
1 c. shiitake mushrooms, stemmed, sliced
2 tsp. peanut oil, divided
1 clove minced garlic
1/8 tsp. salt
freshly ground black pepper
3 c. cooked edamame
4 (6 oz.) halibut or salmon filets
What to do:
1. Combine the first 4 ingredients, plus 1/2 tsp. of the sesame oil, in a bowl and set aside.
2. Heat 1/2 tsp. sesame oil and 1 tsp. peanut oil in a nonstick skillet over medium heat, add the shiitake mushrooms sauté 2 min. Add the garlic, salt and pepper, sauté 30 sec. Add the edamame; cook 2 min. to heat through.
3. 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 min. per side.
4. Divide the edamame onto 4 plates. Top each with a fish filet.
Wine pairings:
Gewürztraminer, Riesling/Rhine, Pinot Grigio
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