Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette

Ingredients

Mushrooms:

• 16 shiitake mushrooms, stems removed
• 2 tablespoons olive oil
• 1-ounce fresh ginger, peeled and sliced thinly
• Salt
• 2 tablespoons soy sauce

Root Beer Hoisin vinaigrette:

• 1/4 cup root beer, flat
• 1 tablespoon hoisin
• 2 tablespoons white balsamic vinegar
• 1 tablespoon mirin, boiled 10 seconds and cooled
• 1 teaspoon minced shallots
• 1/2 cup peanut oil
• 4 (5-ounce) Japanese yellowtail fillets
• 2 tablespoons peanut oil
• Salt and pepper

Directions

Preheat the oven to 425 degrees F.

To make the mushrooms, toss caps with olive oil, ginger, and salt, to taste. Place the mushrooms in a roasting pan and roast in the oven for 5 minutes, stirring occasionally. Remove the mushrooms from pan, cool, add soy sauce, and set aside.

In a medium size mixing bowl, combine the root beer, hoisin, vinegar, mirin, and shallots. Using a wire whisk, beat while slowly adding the oil a thin stream. Set aside.

To prepare the fish, preheat a saute pan and add the peanut oil. Season the fish with salt and pepper and place in the pan. Saute for 3 to 4 minutes per side or until fillet just becomes opaque. Set aside and keep warm.

To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.