PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Categories Milk/Cream Dairy Fish Ginger Mushroom Sauté Low Carb Quick & Easy Dinner Seafood Tuna Winter Cilantro Soy Sauce Bon Appétit Sugar Conscious Pescatarian Tree Nut Free No Sugar Added Kosher
Yield Serves 6
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F. Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
SHREDDED TOFU AND SHIITAKE STIR-FRY
Shredding tofu on a box grater before stir-frying gives it a fluffy, light texture, and the smaller pieces readily absorb the complex, earthy mushroom flavor of the sauce. Unlike with many tofu dishes, you're not looking to sear the tofu here, just to warm it up in the sauce. The caramelized flavor is supplied by the shiitake mushrooms, which should be cooked until they are well browned and crisp-edged. If you can't find fresh lemongrass, you can leave it out.
Provided by Melissa Clark
Categories quick, weekday, main course
Time 20m
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
- In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
- Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
- Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.
Nutrition Facts : @context http, Calories 301, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 2 grams, Sodium 542 milligrams, Sugar 3 grams, TransFat 0 grams
PAN SEARED MAHI MAHI WITH GINGER SHIITAKE CREAM SAUCE ON POTATO
Created for RSC #6. Doesn't this sound just like one of those fancy shmancy dishes you get in multi-star restaurants? Pretend to be a famous Food Network chef and make this at home.
Provided by Mirj2338
Categories Mahi Mahi
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Make the Potato Beds:.
- Peel and cut the potatoes into uniform pieces.
- Boil in water until done.
- Drain and mash.
- Add the eggs and salt and pepper and mix thoroughly.
- Shape the mashed potatoes into 4 "beds" on a parchment paper covered baking sheet.
- You can use a pastry bag or the back of a large spoon.
- Bake for 20 minutes until set and browned.
- Preheat the oven to 350 degrees F.
- Sprinkle the mahi mahi with the black pepper.
- Heat the oil in a large skillet, add the mahi mahi.
- Sear for 3 minutes on one side, then turn the fish and sear the second side for 4 minutes.
- Make the Ginger Shitake Cream:.
- Melt the butter in a large skillet over medium heat.
- Add the scallions, fresh ginger and garlic.
- Saute for 30 seconds.
- Stir in the mushrooms and soy sauce.
- Saute for another 30 seconds.
- Stir in the cream.
- Bring to a boil, reduce the heat and simmer for 3 minutes, until the sauce lightly coats the back of the spoon.
- Stir in the lemon juice.
- To serve:.
- Place one mahi mahi fillet on each potato bed.
- Spoon the sauce over each piece of fish.
- Garnish with lemon wedges.
PAN-SEARED TUNA WITH GINGER-SHIITAKE CREAM SAUCE
Make and share this Pan-Seared Tuna With Ginger-Shiitake Cream Sauce recipe from Food.com.
Provided by lazyme
Categories Tuna
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 200°F Sprinkle 1 side of tuna steaks with pepper. Heat 2 tablespoons oil in heavy large skillet over high heat. Place tuna steaks, pepper side down, in hot oil and sear 2 minutes. Turn tuna over and continue cooking to desired doneness, about 2 minutes for rare. Transfer tuna to rimmed baking sheet; keep warm in oven.
- Add butter, sliced green onions, cilantro, ginger and chopped garlic to same skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add whipping cream and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Spoon sauce onto plates; arrange tuna atop sauce. Garnish with lime wedges and cilantro sprigs, if desired.
Nutrition Facts : Calories 572.9, Fat 40.9, SaturatedFat 20.3, Cholesterol 161.4, Sodium 1150.5, Carbohydrate 7.3, Fiber 1.4, Sugar 1.6, Protein 44
PAN-SEARED TOFU WITH GINGER-SHIITAKE "CREAM" SAUCE
Steps:
- Wrap tofu in paper towels, then in terrycloth. Press and drain for about an hour. Slice into 4 slabs. Sprinkle 1 side of each with pepper. Heat 1 tablespoons oil in heavy large skillet over high heat. Place tofu pieces, pepper side down, in hot oil and sear 2 minutes. Turn tofu over and brown other side. Keep warm. Add butter, sliced green onions, cilantro, ginger and chopped garlic to a skillet and sauté until fragrant, about 30 seconds. Mix in mushrooms and soy sauce and simmer 30 seconds. Add coconut milk and simmer until sauce lightly coats back of spoon, about 3 minutes. Stir in lime juice. Place tofu onto plates; top with sauce. Garnish with lime wedges and cilantro sprigs, if desired.
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