2 tablespoons canola or other neutral-tasting oil
2 ounces shiitake mushroom caps, (4 caps total) sliced
3 scallions, thinly sliced, dark-green parts reserved for optional garnish
1 clove garlic, minced
2 teaspoons peeled, finely minced fresh ginger root
3 cups water
3 tablespoons white or yellow miso paste
Four 6-ounce skinned halibut fillets (see note; may substitute cod)
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup loosely packed baby spinach leaves
Heat 1 tablespoon of the oil in a large, deep skillet over medium-high heat. Once the oil shimmers, add the mushrooms and cook for 3 to 4 minutes, stirring occasionally, until they are browned. Transfer the mushrooms to a plate.
Reduce the heat to medium; add the remaining tablespoon of oil to the pan. Add the scallion whites, garlic and ginger; cook for about 30 seconds, stirring, until fragrant.
Add 2¾ cups of the water to the skillet and bring to barely a boil, then reduce the heat to medium-low. While the water is heating, whisk the miso paste with the remaining ¼ cup water in a liquid measuring cup until dissolved, then whisk that mixture into the skillet.
Season the fish with the salt and pepper, then place in the skillet, skinned sides down. Cover and cook for about 8 minutes over low to medium-low heat, maintaining a gentle bubbling, until the fish flakes easily with a fork and is fairly firm.
Note: Cod or another firm-flesheed white fish may be used instead of the halibut.
To serve, place one piece of fish in each wide, shallow bowl. Stir the sauteed mushrooms and the spinach into the liquid in the skillet, then remove from the heat. Pour the broth with spinach and mushrooms around the fish in each bowl. Garnish with the scallion greens, if using.
Nutrition | Per serving: 250 calories, 34 g protein, 7 g carbohydrates, 9 g fat, 1 g saturated fat, 85 mg cholesterol, 600 mg sodium, 2 g dietary fiber, 2 g sugar
From nutritionist and cookbook author Ellie Krieger.