Seared Fish With Shiitake Mushroom Ragout
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 24ounces fish fillets, preferably with skin, such as wild striped bass, sablefish or red snapper
- Salt and ground black pepper
- 3tablespoons toasted sesame oil
- 2tablespoons vegetable oil, such as grapeseed, olive or peanut oil
- 2large cloves garlic, slivered
- 1tablespoon minced fresh ginger
- 1cup sliced onion
- 2stalks celery, slant-cut in ½-inch slices
- ½pound shiitake mushrooms, stems discarded, caps quartered
- ½cup cooked edamame, fresh or frozen
- ½teaspoon Chinese 5-spice powder
- 2tablespoons soy sauce
- 2teaspoons rice vinegar
- ⅔cup beer, preferably lager
- 1tablespoon red miso
- 2tablespoons flour
- 4scallions, trimmed and slant-cut, including a couple of inches of the green
- ¼cup cilantro leaves
Nutritional analysis per serving (4 servings)
421 calories; 22 grams fat; 4 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 8 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 36 grams protein; 897 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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.
- Step 5
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.
Private Notes
Comments
The ragout is so good that you don't really need the fish. Make it and serve with rice.
I agree with Barbara. The ragout could stand on its own. I added ramps and asparagus because they are in season -- and after a long Michigan winter it is necessary to incorporate locally grown produce as early and often as possible. The fish was easy to prepare in a cast iron skillet, but we thought it tasted a bit bland. If I make this again I'll try using dusting the fish with five-spice powder and adding fresh lime juice after searing.
This is excellent. Cod or hake also good. No reason to finish the fish in the oven unless you want it over cooked. For 1 or 2 servings, make the whole ragout recipe, cook up a filet or two, and save the ragout for leftovers with more freshly cooked fish!
Not a favorite. Five spice is an acquired taste that we haven’t acquired- took a promising dish out of potential circulation. Fish came out great (snapper) but ragout was watery and too five-spiced. Add sushi rice, add sriracha and nix that spice!
This is excellent. Cod or hake also good. No reason to finish the fish in the oven unless you want it over cooked. For 1 or 2 servings, make the whole ragout recipe, cook up a filet or two, and save the ragout for leftovers with more freshly cooked fish!
I like to cook fish sous vide because I cant overcook it plus the flavor is really good. So I cooked it at 113F for 40 min while making the ragout. Then I dried off the fish skin and then seared it until crisp in a skillet. So yummy!!