Pan-Seared Cod with Edamame
- Yield 4 servings
Shiitake mushrooms add earthy flavor to this cod dish dressed with sweet and sour sauce.
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.
- 1/4 cup hoisin sauce
- 1/2 teaspoon hot chile paste
- 1 tablespoon Chinese black vinegar or balsamic vinegar
- 1 teaspoon soy sauce
- 1 teaspoon roasted sesame oil, divided
- 2 teaspoons peanut oil, divided
- 1 cup shiitake mushrooms, stemmed and sliced
- 1 clove garlic, minced
- 1/8 teaspoon salt
- Freshly ground black pepper
- 3 cups 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, published by The Soyfoods Council.