Fish Fillets and Mushrooms with Asian Flavors
4 flounder, tilapia or catfish fillets (about 1-1/2 pounds)
1/2 cup cornstarch mixed with 1/4 tsp. salt
2 Tbsp. peanut or other vegetable oil, divided
1 pound white mushrooms and/or shiitake caps, sliced
1 large red bell pepper, julienned
1 Tbsp. finely chopped garlic
2 Tbsp. finely chopped fresh ginger
Spicy Thai Sauce or Chinese Sesame Sauce (recipes follow)
Preheat oven to 325ºF.
Dredge fish fillets in cornstarch mixture. In a large nonstick skillet, over medium heat, heat 1 Tbsp. of the oil. Brown fish on both sides; transfer to a roasting pan; bake until center is opaque, 6 to 8 minutes.
Meanwhile, add remaining 1 Tbsp. oil to skillet; add mushrooms, bell pepper, garlic and ginger; stir fry until mushrooms begin to brown, about 8 minutes.
Stir in Thai or Chinese sauce: cook and stir until thickened. Transfer fish to a platter; spoon mushroom mixture over and around fish.