Pan-Seared Fish with Shiitake Mushrooms

[Photograph: Yasmin Fahr]

Sauté greens like kale with the mushrooms to add extra color and healthy nutrients to this easy dinner.

About the author: Yasmin Fahr is a food lover, writer, and cook. Follow her on Twitter @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!

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Pan-Seared Fish with Shiitake Mushrooms

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About This Recipe

Yield:serves 2
Active time:20 minutes
Total time:20 minutes
This recipe appears in: Skillet Suppers: Pan-Seared Fish with Shiitake Mushrooms
Rated:

Ingredients

  • 3 tablespoons olive oil
  • 1 pound fresh mushrooms like shiitake or oyster, shiitakes stemmed and thinly sliced
  • Kosher salt and freshly ground black pepper
  • Pinch of dried red chile flakes
  • 2 skinless fillets cod or other firm white fish like snapper or hake (about 1 pound)
  • 1 cup homemade vegetable stock or low-sodium vegetable broth
  • 2 tablespoons cold butter
  • 2 tablespoons fresh squeezed lemon juice from 1 lemon
  • Fresh cilantro, parsley or chives, for garnish (optional)

Procedures

  1. 1

    Heat 2 tablespoons olive oil in a 12-inch skillet over medium-high heat until barely starting to smoke. Add the mushrooms, season with salt, pepper, and chili flakes, and cook, stirring occasionally, until well browned, 3 to 4 minutes. Transfer to a warmed serving plate and set aside.

  2. 2

    Season the fish with salt and pepper. Wipe out skillet, add the remaining olive oil, and return to medium-high heat until shimmering. Add fish fillets and cook without moving until well browned on first side, about 3 minutes. Carefully flip with a flexible metal spatula and cook on second side until just cooked through, about 2 minutes longer. Transfer to plate with mushrooms.

  3. 3

    In the same skillet, add 1 cup stock and cook over high heat until reduced by half, about 2 minutes. Off heat, stir in butter and lemon juice. Season to taste with salt and pepper. Pour over fish and mushrooms and serve, garnished with fresh parsley, chives, and/or lemon wedges.

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