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Pan Seared Fish With Mushrooms and Scallions

fish, mushrooms, scallions, cashews, sherry, cornstarch, garlic

Pan Seared Fish With Mushrooms and Scallions -


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


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.

Read the full directions on


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