Grouper With Shiitake Mushroom Sauce Recipe 55

Steps:

• Remove mushrooms from their soaking liquid and slice them into thin pieces, set aside Pour 1/4 cup soaking liquid into a mixing bowl Stir in sherry, soy sauce, 1 T. lime juice and sugar, set mixture aside. Rinse fillet under cold water, pat dry, rub with remaining T lime juice, then rub the cornstarch evenly over both sides of the fish Heat oil in large, heavy-bottomed skillet over high heat. When the oil is hot, add the fish and sear it on one side for two minutes, carefully turn the fillet over and sear it on the other side for two minutes, transfer fish to a plate. Add the mushrooms, scallions, ginger, garlic and pepper to the hot skillet. Cook the mixture on high for one minute, then reduce the heat to low. Pour in the sherry mixture, replace the fillet, cover the skillet. Steam the fish until it is opaque, about five minutes. Transfer fish to warmed serving platter and spoon the sauce around it.

Steps:

• Preheat charcoal or gas-fired grill.
• Wipe mushrooms with damp cloth and place them, stem side down, on hot grill and cook 2 or 3 minutes. Turn and cook 2 or 3 minutes more.
• Meanwhile, blend soy sauce, lemon juice, mirin, chopped scallions and chili mixture. Serve mushrooms immediately with sauce on side for dipping.