1 cup chicken broth
2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
2 tsp. vegetable oil
4 5-oz. black cod or halibut fillets (about 1" thick)
8-oz. shiitake mushrooms, stems removed, caps cut in 1/2" strips
1 medium red pepper, cut in 1/2" strips
1 Tbsp. minced fresh ginger
1/2 tsp. minced jalapeño or Serrano Chile (wear vinyl gloves so peppers won’t burn you)
1/2 cup sliced scallions
Preheat the oven to 400*F
Mix broth, hoisin sauce and vinegar. Heat oil in a large non-stick skillet over medium-high heat. Cook fillets in skillet, skin side up 3 minutes or just until lightly browned. Place fillets skin side down on a baking sheet lined with non-stick foil. Bake 10-12 minutes until fish is cooked through.
Sauté in same skillet the mushrooms, red pepper strips , ginger and Chile 5 minutes. Stir in scallions and the broth mixture, cook 30 seconds.
With slotted spoon, evenly spoon vegetables onto each serving plate and top each with a fillet. Spoon broth over fillets.