- 4 6-ounce fillets black bass
- 7 tablespoons extra-virgin olive oil
- Sea salt
- 8 ounces shiitake mushrooms, rimmed and cut into 1/4 -inch slices (4 cups)
- ¼ cup thinly sliced shallots
- 4 thin slices (the size of a quarter) peeled ginger
- 1 ½ cups diced (1/4-inch) rhubarb
- 2 teaspoons sugar
- 2 tablespoons butter
- 1 tablespoon heavy cream
- 1 teaspoon balsamic vinegar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
485 calories; 35 grams fat; 8 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 32 grams protein; 156 milligrams cholesterol; 626 milligrams sodium
- Preheat the oven to 275 degrees. Lay the fish skin side down in a baking dish just large enough to fit the fillets. Sprinkle with 3 tablespoons olive oil and season with salt. Roast until just cooked through, 15 to 25 minutes.
- In a large sauté pan, heat 2 tablespoons olive oil over medium-high heat. Add the shiitakes, season with salt and sauté until lightly browned and just softened. Scrape into a bowl, adjust seasoning and keep warm.
- Return the pan to the heat and pour in the remaining 2 tablespoons oil. Add the shallots, ginger and rhubarb. Cook, stirring to scrape up any bits, until the rhubarb softens, about 4 minutes. Add 3/4 cup water and the sugar. Season with salt. Cook until reduced by half. Whisk in the butter and cream and then the vinegar. Press the sauce through a fine-mesh sieve set over a bowl.
- To serve, divide the sauce among 4 shallow bowls. Lay a piece of fish in each and top with a spoonful of mushrooms.