Pan Seared Cod with Sweet and Sour Sauce

  • Yield 4 servings

An ingenious use of ingredients for a flavor-packed healthy dish.

Karry Hosford


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
1 cup shitake mushrooms, stemmed, sliced
2 teaspoons peanut oil, divided
1 garlic clove, minced
1/8 teaspoon salt
Freshly ground black pepper
3 cups cooked edamame
4 (6-ounce) halibut or salmon fillets


  1. Combine the first four ingredients, plus ½ teaspoon of the sesame oil, in a bowl and set aside.
  2. Heat ½ teaspoon sesame oil and 1 teaspoon peanut oil in a nonstick skillet over medium heat, add the shitake mushrooms sauté 2 minutes.  Add the garlic, salt and pepper, sauté 30 seconds. Add the edamame; cook 2 minutes to heat through.
  3. Heat the remaining peanut oil in a large nonstick skillet over medium high heat. Dredge the fish filets in the hoisin/vinegar sauce to coat, then sear, 2 to 3 minutes per side. Divide the edamame onto four plates. Top each with a fish filet.

Recipe by Chef Terry Conlan, courtesy of The Soyfoods Council



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