Pan Seared Cod with Sweet and Sour Sauce

Karry Hosford
  • Yield: 4 servings


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


  1. Combine the first four ingredients, plus ½ teaspoon of the sesame oil, in a bowl and set aside.
  2. Heat ½ teaspoon sesame oil and 1 teaspoon peanut oil in a nonstick skillet over medium heat, add the shitake mushrooms sauté 2 minutes.  Add the garlic, salt and pepper, sauté 30 seconds. Add the edamame; cook 2 minutes to heat through.
  3. Heat the remaining peanut oil in a large nonstick skillet over medium high heat. Dredge the fish filets in the hoisin/vinegar sauce to coat, then sear, 2 to 3 minutes per side. Divide the edamame onto four plates. Top each with a fish filet.

Recipe by Chef Terry Conlan, Lake Austin Spa.

Nutritional Info *per serving

  • Calories 420
  • Fat 10g
  • Saturated Fat 0.9g
  • Polyunsaturated Fat 1.5g
  • Monounsaturated Fat 1.5g
  • Cholesterol 94mg
  • Sodium 586mg
  • Carbohydrate 27g
  • Fiber 7.4g