Ingredients

• 1 cup Mitoku Dried Maitake Mushrooms (Soak the maitake in 1 cup tepid water for 30-40 minutes)
• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• Pinch of sea salt
• 2 tsp fresh lemon juice
• 2 tsp Mitoku Organic Shoyu Soy Sauce
• 1 cup chopped parsley
• 2 tsp fresh ginger juice (grate root and squeeze to extract juice)
• 4 orange roughy fillets, 4-6 oz each

Preparation Method

1. Gently squeeze out excess water and finely chop. Save the soaking water for stock for soups or sauces.
2. Heat the oil in a large skillet.
3. Add the onion and a pinch of salt and sauté over medium heat for a minute.
4. Add the maitake, lemon juice and shoyu, and sauté for 2-3 minutes, then cover and cook over medium-low heat for 5 minutes more.
5. Add the parsley and ginger juice and toss well.
6. Season the fish fillets with salt and place them over the mushroom mixture.
7. Cover and cook over medium heat for 7-10 minutes, or until the fillets are just cooked.
8. Serve the fish covered with the maitake-onion mixture and garnish with parsley, if desired.

Recipe by John & Jan Belleme