© Linda Pugliese
Active Time
N/A
Total Time
N/A
Yield
Serves : 4

Seared mushrooms top steamed orange roughy and are topped in turn with an Asian combination of ginger, scallions, garlic, soy sauce, and dry mustard. The mustard both thickens the sauce and gives it an appealing bite. Slideshow: More Fish Recipes

How to Make It

Step 1    

In a large pot, bring about 1 inch of water to a boil. Sprinkle the fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Fold each fillet in half and put the fillets in a steamer basket over the boiling water. Reduce the heat to moderately high, cover, and steam until just done, about 10 minutes for folded 1/2-inch-thick fillets. Transfer the fillets to plates.

Step 2    

Meanwhile, in a large frying pan, heat the 2 tablespoons oil over high heat. Add the mushrooms and the remaining 1/4 teaspoon each of salt and pepper. Cook until browned, about 5 minutes. Top the fish with the mushrooms.

Step 3    

Reduce the heat to moderately low. Heat the remaining teaspoon of oil in the pan; add the ginger, scallions, and garlic. Cook, stirring, for 1 minute. Stir in the soy sauce, dry mustard, wine, and broth. Simmer, stirring occasionally, until slightly thickened, about 2 minutes. Spoon the sauce over the mushrooms and fish.

Notes

Fish Alternatives Steam fillets of sole, whitefish, or turbot to pair with the mushroom sauce. If the fillets are thin, either fold them in half or roll them up before steaming.

Suggested Pairing

An acidic, medium-bodied white wine is the best choice to pair with the spicy, salty Asian flavors in this dish. Try a wine made from a Loire Valley Chenin Blanc, such as Vouvray.

You May Like