Ginger-Miso Striped Bass in Shiitake Mushroom Broth
Ginger-Miso Striped Bass in Shiitake Mushroom Broth might be just the main course you are searching for. This recipe serves 2. Watching your figure? This dairy free and pescatarian recipe has 531 calories, 37g of protein, and 35g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up miso, panko, green onions, and
Whisk 2 cups water and 2 tablespoons red miso in medium saucepan.
Add shiitake mushrooms and simmer over medium heat until mushrooms are soft, about 5 minutes. Stir in dark and pale green onion tops. Cover to keep warm and set aside.
Meanwhile, mix 2 tablespoons red miso, minced white part of green onion, 2 tablespoons vegetable oil, and minced fresh ginger in small bowl.
Sprinkle striped bass fillets with salt and pepper.
Spread ginger mixture over 1 side of bass fillets, pressing to adhere.
Sprinkle panko over coated side of fillets; press to adhere.
Heat 2 tablespoons vegetable oil in medium nonstick skillet over medium-high heat.
Add fillets to skillet, coated side down, and sauté until brown and crisp, about 3 minutes. Turn fillets over and sauté until cooked through, about 3 minutes. Divide shiitake mushroom broth and shiitake mushrooms between 2 shallow bowls.
Place 1 fish fillet in center of each bowl.
Sprinkle chopped fresh cilantro over and serve.