Pan-Seared Cod with Edamame

  • Yield: 4 servings

This recipe by Terry Conlan, chef at Lake Austin Spa Resort in Lake Austin, Texas, reflects his ingenious use of ingredients for flavor-packed, healthful dishes.


1/4cup hoisin sauce
1/2teaspoon hot chile paste
1tablespoon Chinese black vinegar or balsamic vinegar
1teaspoon soy sauce
1teaspoon roasted sesame oil, divided
2teaspoons peanut oil, divided
1cup shiitake mushrooms, stemmed and sliced
1clove garlic, minced
1/8teaspoon salt
-- Freshly ground black pepper
3cups cooked edamame
4-- (6-ounce) cod, halibut or salmon filets


  1. Combine hoisin sauce, chile paste, vinegar and soy sauce in a bowl. Add 1/2 teaspoon of the sesame oil. Set aside.
  2. Heat the remaining 1/2 teaspoon of sesame oil and 1 teaspoon of the peanut oil in a nonstick skillet over medium heat. Add mushrooms and saute for 2 minutes. Add garlic, salt and pepper and saute 30 seconds. Add edamame. Cook 2 minutes to heat through.
  3. Heat the remaining 1 teaspoon of peanut oil in a large nonstick skillet over medium-high heat. Dredge the fish filets in the hoisin sauce mixture to coat. Sear filets, 2 to 3 minutes per side. Divide the edamame onto four plates. Top each with a fish filet.

Adapted from Simply Soy, published by The Soyfoods Council.

Nutritional Info *per serving

  • Calories 420
  • Fat 10g
  • Sodium 586mg