1 lb. fresh or frozen skinless Alaska or gray cod, or tilapia fillets
1/2 tsp. ground ginger
1 Tbsp. finely chopped fresh ginger
2 tsp. canola oil
8 oz. fresh shiitake mushrooms, stemmed and halved
1 large red sweet pepper, seeded and cut in rings
1/2 cup sliced green onions
1/4 cup dry white wine or reduced-sodium chicken broth
2/3 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