Pan Seared Cod with
Sweet and Sour Sauce, Edamame and Shiitake Mushrooms
Recipe courtesy of The Soyfoods Council.
1/4 cup hoisin sauce
1/2 teaspoon hot chile paste
1 tablespoon Chinese black vinegar (or balsamic)
1 teaspoon soy sauce
1 teaspoon roasted sesame oil - divided use
1 cup shiitake mushrooms, stemmed, sliced
2 teaspoons peanut oil - divided use
1 clove minced garlic
1/8 teaspoon salt
Freshly ground black pepper
3 cups cooked edamame
4 (6-ounce) halibut or salmon fillets
- Combine the first 4 ingredients, plus 1/2 teaspoon of the sesame oil, in a bowl and set aside.
- Heat 1/2 teaspoon sesame oil and 1 teaspoon peanut oil in a nonstick skillet over medium heat, add the shiitake mushrooms sauté 2 minutes. Add the garlic, salt and pepper, sauté 30 seconds Add the edamame; cook 2 minutes to heat through.
- Heat the remaining peanut oil in a large nonstick skillet over medium high heat. Dredge the fish fillets in the hoisin/vinegar sauce to coat, then sear, 2 to 3 minutes per side.
- Divide the edamame onto 4 plates. Top each with a fish fillet.
Makes 4 servings.
Recipe and photograph courtesy of The Soyfoods Council.