Ingredients

• 4 (8-ounce) captain's cut cod loins
• Salt and pepper
• 6 tablespoons canola oil, divided
• 1 tablespoon minced garlic
• 2 tablespoons minced ginger
• 1/4 cup chopped cilantro leaves
• 1/4 cup thinly sliced green onion
• 4 sheets rice paper
• Cilantro Mashed Potatoes, recipe follows
• Mushroom Sauce, recipe follows

Directions

Cilantro Mashed Potatoes:

8 large Yukon gold potatoes, peeled

1/4 cup butter, heated

1/4 cup heavy cream, heated

2 cups finely chopped cilantro leaves

Gently boil potatoes in a large pot of salted water until tender, about 20 to 25 minutes. Drain and place potatoes in a large bowl. Add butter and cream and mash with a potato masher. Fold in the cilantro. Serve immediately or keep warm until ready to serve.

Mushroom Sauce:

1 cup thinly sliced shiitake mushrooms

1 cup thinly sliced oyster mushrooms

6 tablespoons butter, divided

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 cup dry white wine

4 tablespoons rice wine vinegar

Salt and pepper

Saute the mushrooms in 2 to 3 tablespoons of butter in a medium skillet over high heat for 2 minutes. Reduce heat to medium, add garlic and ginger and saute until aromatic, about 1 minute. Deglaze the pan with white wine and rice wine vinegar and cook until reduced by half. Add the remaining butter, 1 tablespoon at a time, and stir to incorporate. Season with salt and pepper, to taste.