Sautéed Thick Fish Fillets with Miso Soup
by:
This dish is most dramatic if the fillets are cut into squares or rectangles and then served in soup plates surrounded with the broth. Here, the soup contains only a little chopped green onion, but you can add sliced shiitake mushrooms, julienned leeks (blanched for 5 minutes), a few snow peas, thin green beans, or cockles, mussels, or other shellfish. Makes 4 main-course servings.
ingredients
Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!
serves: 4
4 6- to 8-ounce wild striped bass (tilefish, red snapper, or other thick white fish fillets, skin on and scaled
2 green onions (white and 2 inches of green tops, very thinly sliced)
2 cups Miso Soup (heated to serving temperature)
Nutrition Facts
Sautéed Thick Fish Fillets with Miso Soup
Servings Per Recipe: 4
Amount per Serving
Calories: 276
- Total Fat: 8.3 g
- Saturated Fat: 1.6 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 5127.2 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 7.6 g
- Sugars: 8.7 g
- Protein: 16.2 g
preparation
1. Cook the fillets as directed for Sautéed Thick, Firm-Fleshed Fish Fillets.
2. Remove from the pan and pat off the cooked oil with paper towels.
3. Place the fillets in warmed soup plates.
4. Add the green onions to the hot soup, let them infuse for 1 minute, and spoon the soup around the fish.
0
comments