Sauteed Halibut with Mushroom Sauce

We had Asian Snap Pea Salad with Sesame-Orange Salad on the side, and the flavors went together really well! Serve the fish and sauce over plain rice.

Yield: 4 servings (serving size: 1 fillet and 1/4 cup sauce)
Ingredients:
2 teaspoons canola oil
1/8 teaspoon salt
1/8 teaspoon black pepper
4 (6-ounce) skinned halibut fillets
2 cups sliced shiitake mushroom caps
1 teaspoon dark sesame oil
2 teaspoons bottled ground fresh ginger (such as Spice World)
1 teaspoon bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup low-sodium soy sauce
1 tablespoon lemon juice
 

Preparation:
1. Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle salt and pepper over fish. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness. Remove fish from pan; cover and keep warm.
2. Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to pan; sauté 1 minute. Add the green onions and remaining ingredients to pan; sauté 2 minutes. Serve with fish.

Nutritional Information:

Calories: 247
Calories from fat: 28%
Fat: 7.6g
Saturated fat: 1.2g
Monounsaturated fat: 3.2g
Polyunsaturated fat: 2.4g
Protein: 33.2g
Carbohydrate: 6.9g
Fiber: 1.7g
Cholesterol: 140mg
Iron: 2.9mg
Sodium: 629mg
Calcium: 49mg