Seared Fillet of Cod with Beech Mushrooms

This recipe was inspired by a delectable Fluke with Mushrooms appetizer that I savored at Morimoto restaurant.   It was the nutty flavor of the beech mushrooms combined with the fragrant ginger soy sauce fused into that paper thin slice of fish meat that made this dish so unforgettable.  Needless to say, it had enticed me to want to eat more.  So I transformed that dish into a family style recipe.

Serves 3-4 
2 pounds fillet of Cod (skinless), cleaned and pat dried with paper towel
½ teaspoon sea salt
½ teaspoon garlic powder
1 teaspoon extra virgin olive oil
2 teaspoons vegetable oil
2 (100 grams) packages brown/white beech mushrooms, cleaned
2 teaspoons vegetable oil
2 scallions, julienned
4 slices of fresh ginger, julienned
2 tablespoons teriyaki sauce
2 teaspoon cold tap water

1.  Evenly season fillet of Cod with salt, garlic power and olive oil.
2.  Heat vegetable oil in a non-stick 12 inch skillet. Sear fish for about 3-5 minutes on the first side, until you see the edges are cooked.
3.  Flip the fish over and sear the second side for another 3-4 minutes.  Place fish on a large serving plate and set it aside. (Cooking time will depend on the thickness of the fillet.)
1.  Add mushrooms to the same skillet.  Stir several times, cover lid and cook for 3-5 minutes in high heat. Until mushroom juice comes out.
2.  Stir several times and pour mushroom and juice on top of fish.
1.  Heat vegetable oil in the same skillet.   Sweat the ginger and scallion for about 2 minutes.
2.  Add the teriyaki sauce and water.  Stir several times.  Turn off heat.  Pour sauce on top of the mushrooms and serve with white or brown rice.

Variations: You can substitute the fillet of Cod with Flounder, Flute, Tilapia or Basa fish.

More information about Beech Mushrooms: 

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