SEARED FISH WITH SHIITAKE MUSHROOM RAGOUT
Here is a main dish that can work with many kinds of skin-on fish fillets. Crisp the skin to a crackle in a pan, then finish cooking in the oven; the method can also work with meaty, skinless fillets like hake and mahi-mahi. As you cook, season little by little, tasting all the while, and feel free to adjust to your own palate. Though Chinese stir-fries are often thickened with a slurry of cornstarch, this recipe uses miso, which adds nuanced depth. A slick of sesame oil enriches the sauce and burnishes the fish. A crisp, off-dry riesling makes a fine pairing.
Provided by Florence Fabricant
Categories dinner, lunch, quick, roasts, main course
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 422, UnsaturatedFat 16 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 4 grams, Sodium 899 milligrams, Sugar 4 grams
BAKED HADDOCK WITH MISO AND SHIITAKE MUSHROOMS
This recipe has a wonderful array of flavors and is made with healthy asian-inspired ingredients. I've made this with Haddock and Pollock, but I think it would work with any type of whitefish or even salmon. I like to serve this with plain brown rice and pour the the leftover juice from the baking pan over the whole plate. Don't let any of the ingredients scare you away from trying this recipe, as you should be able to find them at most supermarkets with a little searching. Please enjoy!
Provided by veggiechick7
Categories One Dish Meal
Time 40m
Yield 2 filets, 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Place fish filets into glass baking pan, place mushrooms and celery root on top, sprinkle salt to taste.
- In an 8 oz cup combine the ginger, miso paste, water, 5-spice, and mirin. Whisk until miso is dissolved.
- Pour mixture over the fish and vegetables.
- Bake uncovered at 350 degrees until fish is cooked through, about 25-30 minutes for Haddock.
Nutrition Facts : Calories 210.7, Fat 1.9, SaturatedFat 0.3, Cholesterol 111, Sodium 1140.4, Carbohydrate 7.1, Fiber 1, Sugar 1.4, Protein 37.8
BAKED HADDOCK
Steps:
- Preheat oven to 500 degrees F (260 degrees C).
- In a small bowl, combine the milk and salt. In a separate bowl, mix together the bread crumbs, Parmesan cheese, and thyme. Dip the haddock fillets in the milk, then press into the crumb mixture to coat. Place haddock fillets in a glass baking dish, and drizzle with melted butter.
- Bake on the top rack of the preheated oven until the fish flakes easily, about 15 minutes.
Nutrition Facts : Calories 325.2 calories, Carbohydrate 17 g, Cholesterol 103.3 mg, Fat 15.7 g, Fiber 0.9 g, Protein 27.7 g, SaturatedFat 9.1 g, Sodium 1565.2 mg, Sugar 3.5 g
HADDOCK WITH MUSHROOMS
Another mild fish recipe that I got off the t.v. years ago, It took me a few tries to get the sauce just right--but it was worth the work!
Provided by Debra Schweikert
Categories Seafood
Time 30m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 400 degrees. In a large ovenproof skillet, heat olive oil and sauce shallots and garlic until soft (but not brown). Add mushrooms and sauce until they begin to soften.
- 2. Arrange the haddock on the mushrooms and shallots in a single layer. Season with salt and pepper, add wine, and place in oven, and bake about 8 minutes (or until the fish just turns opaque in the middle).
- 3. Transfer fish and mushrooms to a warm serving platter and cover to keep warm.
- 4. add vinegar to the skillet and cook rapidly over high heat until the liquid just coats the bottom. Swirl in the butter with a whisk and reduce the temperature, cooking gently until the sauce begins to thicken.
- 5. Stir in the parsley, season with salt and pepper, pour over the fish and serve.
SMOKED HADDOCK & WILD MUSHROOM TRAYBAKE
Comforting yet classy, this flavoursome fish bake really hits the spot on a chilly winter evening
Provided by Tom Kerridge
Categories Fish Course, Main course, Supper
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat oven to 180C/160C fan/gas 4. Put the potatoes in a large pan and cover with the chicken stock and 50ml water. Bring to the boil, then gently simmer for 8-10 mins until tender. Carefully remove with a slotted spoon and set aside, reserving the stock.
- Heat the oil in a frying pan and cook the onions for about 8 mins until golden brown. Spread them over a 26 x 5cm ovenproof dish and arrange the potatoes neatly on top. Season well and pour over the chicken stock. The stock should soak into the onions, leaving the potatoes dry.
- Spoon the crème fraîche over the potatoes in an even layer. Lay the haddock on top, then scatter over the mushrooms and butter, leaving some of the potatoes and onions visible. Cover with foil and put in the oven for 8 mins.
- Meanwhile, make the topping by mixing the lemon thyme, brioche breadcrumbs and Parmesan. Remove the foil from the fish and sprinkle over the crumb topping (making sure that some of the mushrooms are still visible). Return to the oven for 5 mins, then place under the grill for about 2 mins or until golden brown.
- To give the dish some acidity, lay the lemon segments in a roasting tin and char with a blowtorch, or char in a griddle pan over a high heat. Arrange on top of the golden crust and serve in the middle of the table with wilted spinach, if you like.
Nutrition Facts : Calories 899 calories, Fat 51 grams fat, SaturatedFat 28 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 12 grams sugar, Fiber 9 grams fiber, Protein 45 grams protein, Sodium 3.9 milligram of sodium
HADDOCK BUBBLY BAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 quart casserole dish.
- Arrange fish fillets in the bottom of the prepared casserole dish, and sprinkle with salt and pepper to taste. Layer onion slices over fish. Spread cream of mushroom soup over all, and top with shredded cheese.
- Bake in preheated oven for about 40 minutes, or until bubbly and fish flakes easily with a fork.
Nutrition Facts : Calories 257.6 calories, Carbohydrate 5.4 g, Cholesterol 105.7 mg, Fat 10.3 g, Fiber 0.3 g, Protein 34.2 g, SaturatedFat 4.9 g, Sodium 537.8 mg, Sugar 1.6 g
FISH WITH SHIITAKES
This dish is the kind that, with a little experience, many good cooks could assemble from scratch, without consulting a recipe. The aromatic triumvirate of garlic, ginger and scallions is matched with soy sauce, rice vinegar and fish sauce. Shiitake mushrooms give substance and flavor, cornstarch thickens and sesame oil adds a whiff of toasty richness. Though I spooned the sauce over simply poached fish, it would work just as well with grilled, pan-seared or broiled fish, or on stir-fried strips of chicken breast, slivers of pork or beef, shrimp or scallops. Steamed rice could help sop up the sauce, but I served boiled fingerling potatoes. Potatoes with Asian food? Don't scoff. Chinese restaurants here do not serve them, but potatoes are a major crop in China, where they are eaten with gusto, especially in the center and north. Besides, potatoes are certainly favored in the countries that produce the best pilsners, the beverage to drink while eating this.
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat oven to 175 degrees. Place chicken stock in a wok or skillet, and bring to a simmer. Cut fish into pieces about 3 inches square, place in stock, and simmer until just cooked, about 5 minutes. Use spatula to transfer to heatproof platter, cover loosely with foil, and place in oven. Drain and strain stock, and reserve. Wipe out pan.
- Heat peanut oil in pan. Add garlic, ginger and scallions. Sauté briefly, and add mushrooms. Sauté until wilted. Add soy sauce, vinegar and fish sauce. Cook 30 seconds, then add reserved stock. Bring to a simmer. Dissolve cornstarch in 2 tablespoons cold water, and add, stirring. Simmer until sauce has thickened. Add sesame oil.
- Transfer fish to serving dish, spoon mushroom sauce over, scatter with cilantro, and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 14 grams, Fiber 2 grams, Protein 24 grams, SaturatedFat 3 grams, Sodium 964 milligrams, Sugar 3 grams, TransFat 0 grams
BAKED HADDOCK
Our Test Kitchen shares this recipe for tender haddock fillets mildly seasoned with lemon and dill. They're accompanied by thick and creamy homemade tartar sauce. Use up the extra fish in the two dishes that follow.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings (3 fillets) plus 6 cups cooked fish.
Number Of Ingredients 11
Steps:
- Place fillets in a greased 15x10x1-in. baking pan. Sprinkle with dill. Arrange lemon slices over fillets. Cover and bake at 350° for 30 minutes or until fish flakes easily with a fork. In a small bowl, combine the tartar sauce ingredients. Serve with fish.
Nutrition Facts : Calories 334 calories, Fat 23g fat (3g saturated fat), Cholesterol 84mg cholesterol, Sodium 321mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
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