Sautéed Bass with Shiitake Mushroom Sauce

Ingredients

• 0.1 teaspoon pepper black
• 1 teaspoon bottled garlic minced
• 2 teaspoons canola oil 
• 1 teaspoon sesame oil dark
• 1 cup green onions chopped
• 2 teaspoons bottled ground ginger fresh (such as Spice World)
• 1 tablespoon juice of lemon 
• 0.3 cup soya sauce low-sodium
• 0.1 teaspoon salt 
• 24 ounce skinned bass fillets 
• 2 cups shiitake mushroom caps sliced
• 0.3 cup water 

Equipment

• frying pan

Directions

1. Heat canola oil in a large nonstick skillet over medium-high heat.
2. Sprinkle salt and pepper over fish.
3. Add fish to pan; cook 2 1/2 minutes on each side or until fish flakes easily with a fork or until desired degree of doneness.
4. Remove fish from pan; cover and keep warm.
5. Add mushrooms and sesame oil to pan; saut 2 minutes.
6. Add ginger and garlic to pan; saut 1 minute.
7. Add the green onions and remaining ingredients to pan; saut 2 minutes.
8. Serve with fish.