Sautéed Bass with Shiitake Mushroom Sauce

DHalaby73

Serve with a spinach and mandarin orange salad. You can substitute snapper or rainbow trout for the bass, if you wish.

Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)

Ingredients
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned bass fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice
Preparation
1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.

2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.

Nutritional Information
Calories:
247 (28% from fat)
Fat:
7.6g (sat 1.2g,mono 3.2g,poly 2.4g)
Protein:
33.2g
Carbohydrate:
6.9g
Fiber:
1.7g
Cholesterol:
140mg
Iron:
2.9mg
Sodium:
629mg
Calcium:
49mg