Saturday, February 14, 2009

Steamed Cod with Gingery Mushrooms


lb. fresh or frozen skinless Alaska or gray cod, or tilapia fillets
tsp. ground ginger
Tbsp. finely chopped fresh ginger
tsp. canola oil
8 oz. fresh shiitake mushrooms, stemmed and halved
large red sweet pepper, seeded and cut in rings
cup sliced green onions
cup dry white wine or reduced-sodium chicken broth
cup reduced-sodium chicken broth
Thin strips green onion (optional)
Very thin slices fresh ginger (optional)


Thaw fish, if frozen. In a bowl combine the 1/2 teaspoon ground ginger, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Sprinkle on fish; set aside.

In skillet cook the 1 tablespoon fresh ginger in hot oil over medium-high heat 15 seconds. Add mushrooms, pepper, and 1/2 cup onions. Cook 5 minutes or until mushrooms are tender, stirring occasionally. Remove skillet from heat; add wine. Return to heat. Cook and stir until wine is almost evaporated. Add chicken broth; bring to boiling.

Place seasoned fish on vegetables in skillet. Reduce heat; maintain gentle boiling. Cook, covered, 4 to 6 minutes for each 1/2-inch thickness of fish or until fish flakes easily when tested with fork. Serve fish and vegetables topped with onion strips and fresh ginger. Spoon cooking liquid over all. Makes 4 servings.

From Better Homes and Garden

Submitted by Shelli

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