A plated fish fillet topped with green beans and garnished with vegetables, served with leafy greens and mushrooms in a brown sauce.

Opakapaka with Wild Mushroom Sauce

Serves Yield: 24 servings

Ingredients

24 opakapaka fillets (4-5 ounces each), skin on
salt and black pepper, as needed
4 1/2 pounds assorted mushrooms (shiitake, chanterelle and portobello), cut into 3/4-inch dice
1 pound, 14 ounces unsalted butter
3 cups minced shallots
1/4 cup minced garlic
1 1/2 pounds oyster mushrooms
8 cups chicken stock
1 1/2 cups white wine
1/2 cup Kikkoman Soy Sauce
1/2 cup lemon juice
1 1/2 cups olive oil
6 pounds spinach leaves

Directions

For each serving, to order: Season 1 fish fillet with salt and pepper.

In saute pan over medium-high heat, sauté 3 ounces assorted mushrooms in 1 tablespoon butter until soft. Add 2 tablespoons shallots and 1/2 teaspoon garlic; cook about 1 minute. Add 1 ounce oyster mushrooms, 1/3 cup stock, 1 tablespoon wine and 1 teaspoon each soy sauce and lemon juice. Bring to boil; reduce by half. Add 1 tablespoon butter. Shake pan until butter melts and sauce thickens slightly. Season with salt and pepper; keep warm.

In saute pan, heat 1 tablespoon olive oil over medium heat. Add fish fillet; sauté 3 to 4 minutes on each side until skin is crisp and fish is cooked through; remove and keep warm.

In saute pan, heat 1/2 tablespoon butter. Add 4 ounces spinach; toss until wilted. Plate spinach; place fish on top. Spoon mushroom sauce around fish.

TAGGED IN:

Seafood (89)Entrees (268)Soy Sauces (156)
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