Recipe by breezermom
This recipe was demonstrated at the 2010 Pensacola Seafood Festival. It is from Brian Cullerton of Dharma Blue. Nice, light dish.
Top Review by ForeverMama
This was a perfect light and tasty meal that was well enjoyed tonight. I used talapia and some fancy mushrooms that I picked up at the Asian store (don't know the name of the mushrooms as the label just said "mushrooms"). I did add some salt and pepper to the mushroom mixture. I can see how it can go very well with a side of rice, but served it with baked potato as my daughter had requested and it pared pretty well. It was easy peasy to make too. Thank you breezermom for an enjoyable and scrumptious meal!
- 6 ounces fish fillets (snapper, grouper, etc, a firm white fish)
- 3 tablespoons cornstarch
- 2 cups mushrooms (shitake, oyster)
- 6 scallions, cut into 3 pieces each
- 4 garlic cloves, sliced
- 2 ounces dry sherry
- salt and pepper
- vegetable oil
- 2 ounces cashews
Directions See How It's Made
- Season fish fillet with salt and pepper. Coat with cornstarch. Heat a small amount of oil in a pan. Place the fish in the hot oil Lightly brown the fish, adjusting heat as needed. Turn and finish cooking.
- Heat a few tablespoons of oil in a separate pan. Add mushrooms and garlic. When the mushrooms release iquid, allow a little of the liquid to dry up. Add the scallions and toss quickly. Add sherry and then cashews.
- Serve over rice or noodles.