Sablefish With Asian Flavors And Fresh Herb Salad

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Monterey Bay Aquarium
Nutrition per serving    (USDA % daily values)
CAL
443
FAT
102%
CHOL
31%
SOD
50%

Comments

This was delicious and super easy.
1d53fdabb7a9   •  9 Mar   •  Report
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Ingredients for 4 servings

7 ounces (2, 3 1/2-ounce packages) shiitake mushrooms, stemmed and sliced; or beech mushrooms, trimmed

4 garlic cloves, crushed with side of knife and peeled

1 shallot, thinly sliced

1 lemon grass stalk, tough outer layers removed, tender part thinly sliced

4 Thai chiles or 2 serrano chiles, halved lengthwise

2, 12-ounce skinned sablefish fillets, each cut along the backbone into 2 pieces, bones discarded

4 teaspoons soy sauce

1 1/4 teaspoons Asian fish sauce such as nauc nam (optional)

1-inch-long knob ginger, peeled

1/2-inch-long knob ginger, peeled, thinly sliced, then cut into thin strips

Pinch of red pepper flakes

4 cilantro sprigs

Peel of 1 lemon, removed with vegetable peeler

Coarse kosher salt

4 tablespoons chilled butter

1/3 cup olive oil

1 1/2 tablespoons fresh lemon juice

1/2 teaspoon grated lemon zest

1/2 teaspoon soy sauce

1 teaspoon minced shallot

1 lemon grass stalk, tough outer layers removed, 3/4 -inch of tender part minced

Coarse kosher salt and ground white pepper

10 ounces baby arugula or 1 large bunch mizuna, mustard greens or dandelion, cut into large bite-sized pieces (about 6 cups)

4 small carrots, thinly sliced on diagonal

1 bunch chives, cut into 2-inch pieces

1/2 cup cilantro leaves

Cooked jasmine or basmati rice

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