Sauteed Bass Fillets with Mushrooms, Scallions, and Soy

Sauteed Bass Fillets with Mushrooms, Scallions, and Soy Healthy Recipe

4 Servings 25 min Cook

Macros/Serving: 248 Calories
Tags: | meat

Ingredients

1/3 Cup Sake
1/3 Cup Water
2 Tbsp Vegetable Oil
10 Medium (4-1/8" long) Scallions
1/4 Cup Soy Sauce
1/2 Lb Mushrooms
4 Fillet Sea Bass

Directions

Cut white and pale green parts of scallions diagonally into 1 1/2-inch pieces.

Thinly slice enough scallion greens to measure 1/4 cup, reserving remainder for another use.

Trim and slice mushrooms into 1/4-inch thick pieces.

Stir together soy, sake, and water.

Pat fish dry and season with salt.

Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then saut fish, turning once, until golden and almost cooked through, about 4 minutes total.

Transfer fish to a serving dish and keep warm, loosely covered with foil.

(Fish will continue to cook as it stands.

)

Add mushrooms, scallion pieces, and soy mixture to skillet and boil over moderately high heat, stirring, until mushrooms are tender and sauce is slightly thickened, 7 to 8 minutes.

Add fish juices that have accumulated in serving dish to skillet and boil 1 minute.

Spoon sauce over fish and sprinkle with scallion greens.

* Available at Asian markets and Uwajimaya (800-899-1928)

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