Steamed Fish with MushroomsPosted: February 1, 2012
I love bass and Shiitake mushrooms, so this looks great to me. I’ve made fish in parchment and fish in foil, and it is a bit of work to fold everything just right. Here is an alternative method that they say is perfect for a Tuesday night – when you want it done fast! Everything steams in one pan.
Steamed Fish with Shiitake Mushrooms and Cabbage
Pair with a dry Pinot Gris from Oregon, such as Adelsheim Pinot Gris Willamette Valley 2009 (90 points, $19)
Total Time: 25 minutes
Approximate Food Cost: $45
- 1 onion, thinly sliced
- 3 cups sliced shiitake mushrooms (around 1 lb.)
- 4 red potatoes, very thinly sliced
- 3 cups thinly sliced Savoy or green cabbage (around half of a medium head of cabbage)
- 1 cup white wine (use whatever you opened)
- 1 1/4 pound striped bass or other white fish, cut into 4 portions
- 4 radishes, thinly sliced
- 1/4 cup minced flat-leaf parsley
- 1 lemon
1. In a large saucepan, heat 1 tablespoon of cooking oil over medium-high heat until shimmering, around 30 seconds. Add the onion and cook until just softened, around 1 minute, then add the mushrooms and continue cooking until they begin to release their water, around 3 minutes. Add the cabbage and the potatoes and continue to cook until soft, around 3 minutes. Adjust the seasoning with salt.
2. Add the wine to the pan with the vegetables and stir gently. Season the fish with salt and a dash of olive oil. When the wine comes to a boil, reduce the heat to a simmer, and place the four pieces of fish directly onto the cabbage and shiitake mixture. Cover the pan and cook until the fish is done, around 5 to 7 minutes. Divide evenly on four plates and garnish with sliced radishes and parsley and a wedge of lemon. Serves 4.