Grouper with Shiitake Mushroom Sauce
4/25/91 Phil says "presentation A+"
- one 1 lb grouper fillet (monkfish or red snapper)
- 1/2 oz. dried shiitake or other Asian mushrooms, soaked in 3/4 cup very hot water for 20 minutes
- 1/4 cup dry sherry
- 2 T. soy sauce
- 2 T. lime juice
- 1 tsp sugar
- 1 1/2 T cornstarch
- 2 T. safflower oil
- 2 scallions
- 1 T. julienned fresh ginger
- 2 garlic cloves, thinly sliced
- 1/2 tsp ground black pepper
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.