The original recipe from Fine Cooking called for Salmon, but none of the salmon in the market was wild, so I opted for the freshest fish (always a good idea) and substituted Halibut which worked wonderfully. I did add a tablespoon of red Miso to the glaze — a great umami contribution. I love the combination of shitake mushrooms and oyster mushrooms tossed and in the sesame oil — so great with the fish.
Click here for the recipe from Fine Cooking.
Made this tonight with salmon. DELICIOUS! Followed recipe exactly except roasted the red peppers with the mushrooms. Served with coconut rice & roasted zucchini.
I am so happy to know that you enjoyed it ! The roasted zucchini sounds like a great side, love that idea ! Thank you for sharing and happy cooking!