Black Cod w/ Mushrooms & Sansho Pepper

Serves: 6 / Active time: 15 minutes/ Start to finish: 30 minutes

FOR BROTH
1 cup water
6 tablespoons reduced-sodium soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
1/8 teaspoon ground sansho pepper (sometimes labeled “sansyo”), plus additional for sprinkling, or 1 teaspoon whole Sichuan peppercorns
1 shallot, sliced
3 garlic cloves, thinly sliced, divided
2 teaspoons vegetable oil
7 oz fresh enoki mushrooms, cut into 3-inch lengths and spongy base discarded
5 oz fresh shimeji mushrooms (sometimes called beech mushrooms), spongy base discarded

FOR FISH
6 (6-oz) pieces black cod fillet with skin
1 teaspoon vegetable oil
Garnish: thinly sliced scallion greens

MAKE BROTH:
Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.

SAUTÉ FISH:
Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).

Note: Broth can be made 1 day ahead and chilled, covered (once cool). Gently reheat before using.

Sautéed Trout with Citrus-Olive Relish

Sautéed Trout with Citrus-Olive Relish
TOTAL TIME: 25 MIN
SERVES: 4

INGREDIENTS
2 navel oranges
1 small lemon
1 teaspoon finely grated orange zest
1/2 teaspoon finely grated lemon zest
1/4 cup pitted green olives, thinly sliced
2 tablespoons chopped parsley
1 teaspoon minced garlic
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Salt and freshly ground pepper
1 tablespoon vegetable oil
Four 6-ounce trout fillets, skinned
All-purpose flour, for dusting

DIRECTIONS
Using a sharp knife, peel the bitter white pith from the oranges and lemon; be sure to remove all of the pith. Working over a bowl, cut in between the membranes to release the sections. Add the grated orange and lemon zests, olives, parsley, garlic, olive oil and vinegar. Season with salt and pepper and toss gently.
In a large nonstick skillet, heat the vegetable oil. Season the trout fillets with salt and pepper and dust with flour. Add the trout to the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the fillets, reduce the heat to moderate and cook until just white throughout, about 3 minutes. Transfer the fillets to plates or a platter, spoon the relish on top and serve.

SERVE WITH Quinoa salad.
NOTES One Serving: 479 cal, 30 gm fat, 4.6 gm sat fat, 16 gm carb, 2.9 gm fiber.

Andean Quinoa Salad
MAKE-AHEAD
SERVES: 4

INGREDIENTS
1 cup quinoa (about 7 ounces)
2 cups water
Salt
1/4 cup vegetable oil
2 tablespoons fresh lime juice
3/4 cup finely diced bell peppers, preferably a mix of green, red and yellow
1/2 medium cucumber-peeled, seeded and finely diced
2 tablespoons finely chopped mint
1 tablespoon minced jalapeño
1 scallion, minced
Freshly ground pepper

DIRECTIONS
In a medium bowl, rinse the quinoa under cold running water for 2 minutes; drain. Transfer the quinoa to a medium saucepan, add the water and 1/2 teaspoon of salt and bring to a boil. Cover and cook over low heat until the water is absorbed and the quinoa is tender, about 17 minutes. Spread the quinoa on a baking sheet and let cool completely.
In a medium bowl, mix together the oil and lime juice. Add the bell peppers, cucumber, mint, jalapeño, scallion and quinoa and toss. Season the salad with salt and pepper and serve at room temperature or chilled.

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