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Ingredients:
- 4 flounder fillets
- 1 tablespoon low-fat margerine
- 2 tablespoons sake
- 2 tablespoons light soy sauce
- 2 tablespoons fresh lime juice
- 2 teaspoons minced fresh ginger
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 1 teaspoon lightly toasted black sesame seeds
- 6 ounces shiitake mushrooms, stemmed and thinly sliced
- 4 leeks, green tops only, cut into 1-inch pieces
- 1 large carrot, peeled and cut into 2-inch long matchstick strips
- 1/2 large red pepper, seeded and cut into thin strips
- Steamed rice, accompaniment
- Sauteed Shiitake Mushrooms
Sauteed Shiitake Mushrooms:
- 2 tablespoons olive oil
- 3/4 cup sliced shittake mushrooms
- 1 tablespoon sesame oil
- 2 tablespoons light soy sauce
- 2 tablespoon sake
- 4 lemons, zested and juiced
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Instructions:
Preheat the oven to 375 degrees. Cut 4 large squares of heavy aluminum foil large enough to hold 1 flounder fillet and one-quarter of the vegetables. Lightly put margerine one side of each and set on a work surface.
Lay the fish flat in a baking dish. In a bowl, whisk together the sake, light soy sauce, lime juice, ginger, sesame oil, honey, and black sesame seeds. Pour over the fish and let marinate for up to 45 minutes. Arrange 1 fish fillet on each sheet of aluminum foil and top with one-quarter of the shiitake mushrooms, leeks, carrots, red peppers, and marinade. Wrap tightly and place on a baking sheet. Bake until the fish is cooked through and the vegetables are tender, 20 minutes. Remove from the oven and unwrap each package. Transfer the fish and vegetables to 4 large plates and top with the cooking juices. Serve with Sauteed Shiitakes and hot steamed rice.
Sauteed Shiitake Mushrooms:
Place a saute pan over medium-high heat. Add the olive oil and heat. When the oil is hot, add the mushrooms and saute until they begin to give up their liquid, about 5 minutes. Add the sesame oil, light soy sauce, sake, and lemon juice and zest and cook for 3 minutes.
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