Sauteed Rainbow Trout with Shiitake Mushroom Sauce

Serve with a spinach and mandarin orange salad. You can substitute snapper or rainbow trout for the bass, if you wish

Sauteed Rainbow Trout with Shiitake Mushroom Sauce


Quantity Ingredients
2 tsp canola oil
1/8 tsp salt
1/8 tsp pepper
4 6-ounce skinned rainbow trout fillets
2 cups sliced shiitake mushroom caps
1 tsp dark sesame oil
2 tsp ground fresh ginger
1 tsp minced garlic
1 cup chopped green onion
1/4 cup water
1/4 cup low-sodium soy sauce
1 tbsp lemon juice


Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.

Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.

Yields 4 servings (serving size: 1 fillet and 1/4 cup sauce)

Nutritional Information: CALORIES 247(28% from fat); FAT 7.6 g (sat 1.2 g); CHOLESTEROL 140 mg; CALCIUM 73 mg; CARBOHYDRATE 6.9 g; SODIUM 629 mg; PROTEIN 33.2 g;