Recipe courtesy of Todd Oldham
Japanese Yellowtail with Ginger Roasted Shiitake Mushrooms and Root Beer Hoisin Vinaigrette
- Total: 40 min
- Prep: 25 min
- Cook: 15 min
- Yield: 4 servings
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.
