Ginger-Miso Striped Bass in Shiitake Mushroom Broth |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 2 |
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For a more substantial meal, add cooked udon noodles to the broth. Ingredients:
2 cups water |
4 tablespoons red miso (aka-miso), divided |
4 large shiitake mushrooms (about 4 ounces), stemmed, thinly sliced |
3 green onions, dark and pale green part thinly sliced, white part minced |
4 tablespoons vegetable oil, divided |
1 tablespoon minced peeled fresh ginger |
2 6-ounce skinless striped bass fillets |
1/4 cup panko (japanese breadcrumbs) |
chopped fresh cilantro |
Directions:
1. Whisk 2 cups water and 2 tablespoons red miso in medium saucepan. Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
2. Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl. Sprinkle striped bass fillets with salt and pepper. Spread ginger mixture over 1 side of bass fillets, pressing to adhere. Sprinkle panko over coated side of fillets; press to adhere.
3. Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat. Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls. Place 1 fish fillet in center of each bowl. Sprinkle chopped fresh cilantro over and serve.
4. Nutritional analysis per serving: 549 calories, 36.5 g fat (3.4 g saturated fat), 121.4 mg cholesterol, 14.4 g carbs, 2.0 g dietary fiber, 5.4 g total sugars, 12.4 g net carbs, 40.1 g protein Nutritional analysis provided by Self
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