Minimalist Fish

Recipe posted by mouse, from "The Minimalist" column in the New York Times
Ingredients
2 T peanut or olive oil
2 fish fillets, ~3/8 lb each (any firm thick fish - cod, halibut, swordish, salmon)
3 T soy sauce
3 T mirin (or 2 T honey or sugar)		 2 T vinegar (preferably black Chinese vinegar)
2 T sesame oil
black pepper
6 c mesclun (spring mix), washed and dried
Directions

Mix soy sauce, mirin, vinegar and sesame oil with 1/4 tsp pepper and 1/4 c water in a bowl.

Put a nonstick skillet that can be covered over high heat and add the oil; a minute later, add the fish and cover the pan. Cook about 3 minutes. Carefully remove the cover and add liquid mixture. Cover again and turn the heat to medium. Cook until fish is done, about 3 minutes more. Turn off heat and let sit for a moment. Divide mesclun among 4 plates and top each portion with some fish and dressing. Grind black pepper over all and serve.
Notes
the main thing about this is the cooking technique - you can vary the dressing as much as you like. i have also used lemon juice, garlic, a bit of white wine and good olive oil, and one with orange juice, sherry and olive oil. and you can use any sort of greens - baby spinach is good too, and sometimes i throw in additional vegetables -bell pepper, tomato, etc. (the fish is also good cold - just refrigerate it in some of the dressing)

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