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Sautéed Sea Bass with Shiitake Mushroom Sauce

Mar 25, 2015 04:00PM ● By Cate Reynolds
Rhea’s Rundown

This flavorful and satisfying dish takes 20 minutes or less to throw together. Sea bass is the perfect melt in your mouth fish to soak up all the amazing flavors of the sauce involved. Fresh ginger and garlic, along with soy sauce, lemon juice and sesame oil comprise this simple yet deeply flavorful sauce. A side of spinach with nectarine or orange segments (I used mandarin orange slices) compliments the saltiness of the sauce, and provides a well-rounded satisfaction. You can substitute grouper, halibut, or cod for the sea bass and still get that nice mild flavor.

Ingredients – Serves 4
  • 2 teaspoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 (6-ounce) skinned bass fillets
  • 2 cups sliced shiitake mushroom caps
  • 1 teaspoon dark sesame oil
  • 1 teaspoon grated peeled fresh ginger
  • 1 teaspoon minced garlic
  • 1 cup chopped green onions
  • ¼ cup water
  • ¼ cup lower-sodium soy sauce
  • 1 tablespoon lemon juice


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 ½ minutes on each side or until fish flakes easily when tested 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 1 minute. Add green onions and remaining ingredients to pan; sauté 2 minutes. Serve sauce with fish.

“Sautéed Bass with Shiitake Mushroom Sauce.” Cooking Light: 20-Minute Meals! Time Inc. Lifestyle Group. 2015. Print.

Rhea Torreon
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