Prep Time: 25 minutes
Cook Time: 15 minutes
Yield: 4 servings

Ingredients:

Mushrooms:

16 shiitake mushrooms, stems removed
2 tablespoons olive oil
1 ounce fresh ginger, peeled and sliced thinly
Salt
2 tablespoons soy sauce

Root Beer Hoisin Vinaigrette:

1/4-cup root beer, flat
1 tablespoon hoisin
2 tablespoons white balsamic vinegar
1 tablespoon mirin, boiled 10 seconds and cooled
1 teaspoon minced shallots
1/2-cup peanut oil

4 (5-ounce) Japanese yellowtail fillets
2 tablespoons peanut oil
Salt and pepper

Instructions:

1. Preheat the oven to 425 degrees F.
   
2. To make the mushrooms, toss caps with olive oil, ginger, and salt, to taste. Place the mushrooms in a roasting pan and roast in the oven for 5 minutes, stirring occasionally. Remove the mushrooms from pan, cool, add soy sauce, and set aside.
   
3. In a medium size mixing bowl, combine the root beer, hoisin, vinegar, mirin, and shallots. Using a wire whisk, beat while slowly adding the oil a thin stream. Set aside.
   
4. To prepare the fish, preheat a saute pan and add the peanut oil. Season the fish with salt and pepper and place in the pan. Saute for 3 to 4 minutes per side or until fillet just becomes opaque. Set aside and keep warm.
   
5. To serve, place fish in the center of each plate. Top with 4 mushroom caps each and drizzle the vinaigrette over the fish.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.