Black Cod With Mushrooms And Sansho Pepper Recipes

BLACK COD WITH MUSHROOMS AND SANSHO PEPPER

Steps:

• Make broth:
• Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
• Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
• Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.
• Sauté fish:
• Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
• Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).

BLACK COD WITH CHANTERELLE RAGOUT

Steps:

• Preheat oven to 400°F. Melt butter with 2 tablespoons oil in large skillet over medium-high heat. Add mushrooms and sauté until beginning to color. Stir in garlic and parsley. Add wine; simmer until almost evaporated, scraping up browned bits in skillet, about 1 minute. Remove from heat. Stir in lemon peel and lemon juice. Season with salt and pepper.
• Brush 13x9x2-inch glass baking dish with 1 tablespoon oil. Place cod, skin side down, in baking dish. Sprinkle with salt and pepper. Cover with mushroom mixture. Sprinkle with breadcrumbs and Parmesan; drizzle with remaining 1 tablespoon oil. Bake until fish is opaque in center, about 20 minutes.

BAKED COD WITH MUSHROOMS

Steps:

• In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
• Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.

COD SMOTHERED WITH WILD MUSHROOMS

Steps:

• In a large skillet, warm the mushroom broth over medium heat. Carefully lay the cod fillets in the pan, skin side down. Season each fillet lightly with salt and pepper. Spoon the ragout over the cod fillets, cover, reduce the heat to low and cook for 5 to 7 minutes until the fish is tender.
• Use a spatula to carefully lift the mushroom-topped fish onto 4 individual plates. Divide the poaching broth over each fillet, garnish each with minced parsley and serve with boiled potatoes.

BLACK BEANS WITH PEPPERS AND MUSHROOMS

Steps:

• Heat oil in a heavy non-reactive saucepan over medium heat.
• Add next 4 ingredients and saute 4-5 minutes or until onion begins to soften.
• Stir in remaining ingredients, EXCEPT beans, cilantro and salsa.
• Bring to a boil.
• Reduce heat to medium-low and simmer 5-7 minutes, stirring frequently until mixture is thickened.
• Stir in beans and cook another 3 minutes until beans are heated throughout.
• Sprinkle with cilantro.
• Serve with Salsa.