Pan-Seared Cod with Edamame
- Yield: 4 servings
This recipe by Terry Conlan, chef at Lake Austin Spa Resort in Lake Austin, Texas, reflects his ingenious use of ingredients for flavor-packed, healthful dishes.
- 1/4cup hoisin sauce
- 1/2teaspoon hot chile paste
- 1tablespoon Chinese black vinegar or balsamic vinegar
- 1teaspoon soy sauce
- 1teaspoon roasted sesame oil, divided
- 2teaspoons peanut oil, divided
- 1cup shiitake mushrooms, stemmed and sliced
- 1clove garlic, minced
- 1/8teaspoon salt
- Freshly ground black pepper
- 3cups cooked edamame
- 4 (6-ounce) cod, halibut or salmon filets
- Combine hoisin sauce, chile paste, vinegar and soy sauce in a bowl. Add 1/2 teaspoon of the sesame oil. Set aside.
- Heat the remaining 1/2 teaspoon of sesame oil and 1 teaspoon of the peanut oil in a nonstick skillet over medium heat. Add mushrooms and saute for 2 minutes. Add garlic, salt and pepper and saute 30 seconds. Add edamame. Cook 2 minutes to heat through.
- Heat the remaining 1 teaspoon of peanut oil in a large nonstick skillet over medium-high heat. Dredge the fish filets in the hoisin sauce mixture to coat. Sear filets, 2 to 3 minutes per side. Divide the edamame onto four plates. Top each with a fish filet.
Adapted from Simply Soy, courtesy of The Soyfoods Council
Nutritional Info *per serving
- Calories 420
- Fat 10g
- Sodium 586mg