I'm all about the dinner that looks gourmet but is cooked in the time it takes to get the ingredients out of the cupboard. Here's a dish in which the fish isn't really the meat—the mushrooms are. Spring porcini mushrooms are mild enough in flavor that you can prepare them in any number of ways, including, if I may be so bold, Asian fusion.
The cod I marinated in hot oil, sesame oil, and soy sauce for an hour, then tossed on the grill. Meanwhile I sliced up a few porcini buttons and sauteed them in peanut oil until nicely browned. After flipping the fish I picked a handful of Swiss chard from the garden and added it to the mushroom saute along with a splash of sesame oil and some chopped garlic. A splash of soy finished the saute.
I used to look askance at the fish-shroom combo. Something about it didn't seem right. No more. Next I'd like to try scallops sauteed with porcini.
I used to be one who didn't think mushrooms went well with fish, but I am reformed. Scallops are great with 'shrooms.
ReplyDeleteyour recipe looks fabulous too.
I think the meaty fish go especially well with mushrooms -- tuna, cod, salmon, scallops.... and this dish looks great! I love the Asian influence from the marinade.
ReplyDeleteMushrooms and fish is a classic combo in Italian and Spanish cooking -- mare e monte -- shellfish and shrooms is even better. Lobster with lobster mushrooms, anyone?
ReplyDeleteCiao Chow Linda - Where do you think this *former* prejudice of ours derives? Is it because one so rarely sees the shroom-fish pairing in restaurants, the arbiters of taste? This is changing in Seattle, I might add, where the combo isn't so uncommon these days.
ReplyDeleteJulia - I'd like to try thinly sliced matsutake with seared tuna. Will give it a go this fall.
Hank - The double lobster extravaganza needs to happen!
ha, food that looks gourmet eh, check this site out :0)
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