Striped Bass with Shiitakes, Ginger & Tamari
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  • 2 lbs. Striped Bass Fillets, cut into 4 portions
  • 1 clove garllic, chopped
  • 2 tablespoons sesame oil
  • 1 tablespoon thinly sliced peeled ginger
  • 1/4 cup tamari
  • 1/2 cup clam juice
  • juice of 1/2 lime
  • 1/2 teaspoon tamarind
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon maply syrup
  • 4 ounces shiitake mushrooms, sliced
  • 1 tablespoon scallions, chopped
Preheat oven to 450F. Saute garlic in sesame oil over medium-low heat for 2 to 3 minutes. Stir in ginger and tamari. Add striped bass and sauté for 3 minutes per side. Remove fish and bake in oven for 6-8 minutes.
While fish is baking, add clam juice, lime juice, tamarind, rice wine vinegar and maple syrup to sauté pan. Simmer until flavors are well blended. Add shiitakes. Allow to simmer and reduce 7-9 minutes.
Serve over striped bass. Garnish with scallions.

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