PAN SEARED FISH WITH MUSHROOMS AND SCALLIONS

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Pan Seared Fish With Mushrooms and Scallions image

This recipe was demonstrated at the 2010 Pensacola Seafood Festival. It is from Brian Cullerton of Dharma Blue. Nice, light dish.

Provided by breezermom

Categories     Low Cholesterol

Time 35m

Yield 1 serving(s)

Number Of Ingredients 9

6 ounces fish fillets (snapper, grouper, etc, a firm white fish)
3 tablespoons cornstarch
2 cups mushrooms (shitake, oyster)
6 scallions, cut into 3 pieces each
4 garlic cloves, sliced
2 ounces dry sherry
salt and pepper
vegetable oil
2 ounces cashews

Steps:

  • Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
  • Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
  • Serve over rice or noodles.

Nutrition Facts : Calories 909.5, Fat 28.5, SaturatedFat 5.6, Cholesterol 93.5, Sodium 535.9, Carbohydrate 63.4, Fiber 5.9, Sugar 10.1, Protein 54.5

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