Tag: mushrooms


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Italian Spinach Salad

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Chinese Style Salt and Pepper Fish with Roasted Edamame and Shitake Mushrooms


Skip the take out and whip up your own Chinese food feast in just minutes!

You will find Salt and Pepper fish on the menu at many Chinese food restaurants.  Perhaps it’s the simplicity of this dish that I find most appealing.  It’s very low on ingredients but high on flavor and the edamame and shitake side really completes the meal.

Start by preheating your oven to 425 for the edamame.


Salt and Pepper Fish


  • 2 Tilapia fillets (You can substitute any flaky white fish here.  Mahi Mahi or Flounder would both work.)
  • 1/2 cup cornstarch
  • 1 tbs Salt
  • 1 tbs Pepper
  • 2 tbs canola oil



  1. Get a medium sized pan very hot on medium-high heat and add in your 2 tbs canola oil.  You really want to use canola here since you don’t want the oil to impart any flavor to the fish as olive oil would.  Also, canola has a higher smoke point, meaning it’s less likely to burn. 
  2. Pat your fillets dry to remove any excess water, and thus allowing the cornstarch mixture to better adhere to the fish.  Grab a plate and add your cornstarch, salt and pepper.   Mix to combine, then dredge your fillets in the mixture and carefully shake off the excess.
  3. Add your fillets to your pan and allow them to cook about 2-3 minutes per side depending on the thickness.  Don’t move them around in the pan, just let them be.  The idea here is to develop a crust, moving them at all will prevent that crust from forming.  Remove the fillets and place on a paper towel to drain off any excess oil. 


Roasted Edamame and Shitake Mushrooms:


  • 1 bag frozen shelled edamame, thawed
  • 4 tbs olive oil (2 tbs for edamame, 2 tbs for shitakes)
  • 1 package sliced shitake mushrooms
  • 1 tsp grated ginger
  • 1 clove garlic, minced
  • 1 tbs rice wine vinegar
  • 1 tsp sesame oil
  • salt and pepper



  1. Coat a cookie sheet in aluminum foil and add your edamame, olive oil, salt and pepper.   Toss to combine.   Place in the oven to roast at 425°F for 10 minutes.
  2. Meanwhile, heat a medium sized pan on medium-high heat, add 2 tbs olive oil and your garlic.  Allow the garlic to heat up for a minute, then add your mushrooms.  Season with salt and pepper and allow to cook down for about 5 minutes.   Add in your ginger and rice wine vinegar and cook a minute or two more.   Remove from heat and add your sesame oil.
  3. Plate the edamame and shitakes to the side and serve with your salt and pepper fish.  Enjoy!



  • I know it sounds like a lot of salt and pepper go into this dish but keep in mind, this is the only seasoning you’ll be using and the idea is to really have them both come through.