INGREDIENTS

Main:
1 6-8 ounce snapper fillet
1 tablespoon oil

Mushrooms:
1 tablespoon oil
1 tablespoon ginger
½ red chili pepper
2 cups assorted mushrooms, chopped
¼ cup shallots, sliced
3 tablespoons soy sauce
1 tablespoon chili oil
1 tablespoon mustard oil
4 pieces basil, sliced

PREPARATION

For Snapper:
Heat a nonstick skillet over medium heat. Season snapper with salt and pepper. Add 1 tablespoon of oil to skillet to coat the pan and then add snapper and sear in pan until ¾’s of the way through. Hold down corners with a spatula to avoid curling and uneven cooking. Flip snapper and cook several seconds longer until golden on both sides. Set the snapper aside.
* Note, snapper can be grilled.

For Mushrooms:
Cook the ginger and shallots over medium heat in oil until golden brown. Add the mushrooms and cook until tender. Season with salt and pepper.

Place the fish on the center of a plate and top with mushrooms and then the sliced basil. Drizzle the soy sauce, mustard and chili oils over the snapper. Eat and enjoy!

Serves one.