Saute Bass with Shiitake Mushroom Sauce

2 tsp. canola oil
1/8 tsp. salt
4 skinned bass fillets
2 cups sliced shiitake mushroom caps
1 tsp. sesame oil
2 tsp. bottled ground fresh ginger
1 tsp. bottled minced garlic
1 cup chopped green onions
1/4 cup water
1/4 cup soy sauce
1 tbsp. lemon juice

Heat canola oil in a large nonstick skillet over medium-high heat. Sprinkle
salt over fish. Add fish to pan; cook 2½ minutes on each side or until fish
flakes easily with a fork or until desired degree of doneness. Remove fish
from pan; cover and keep warm.

Add mushrooms and sesame oil to pan; sauté 2 minutes. Add ginger and garlic to
pan; sauté 1 minute. Add the green onions and remaining ingredients to pan;
sauté 2 minutes. Serve with fish.

4 servings