INGREDIENTS

INSTRUCTIONS

Peel and mince shallots (or trim and thinly slice scallions). Rinse
and mince parsley. Trim mushrooms, wipe clean with a damp paper towel
and thinly slice (you'll have about 2 cups). Heat oil in a large
skillet over medium heat. Add shallots and cook for about 1 minute.
Add mushrooms and cook a moment more to soften slightly. Add juices
and bring to a boil. Cover skillet and simmer gently 5 to 7 minutes
until mushrooms are completely tender. Uncover and boil over high  heat
about 5 minutes until liquid is somewhat thickened. Season with  half
the salt and pepper. Place fish fillets over mushrooms. Sprinkle  with
remaining salt and pepper. Reduce heat to medium low, cover and  steam
fillets 6 to 8 minutes until just opaque in center (or bake  covered at
350 for 15 minutes). Sprinkle fish with parsley and serve  immediately.
Posted to MC-Recipe Digest V1 #180  Date: Fri, 2 Aug 1996 19:55:44
-0400  From: CookieTstr@aol.com NOTES : The recipe can be made through
step  3 one hour in advance. Fifteen minutes before you're ready to sit
down to dinner, reheat mushrooms in skillet over medium heat and
proceed with recipe. * Makes 4 servings. Per serving: 176 cal, 25 g
pro, 7 g car, 5 g fat, 42 mg chol, 415 mg so

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Nutrition (calculated from recipe ingredients)
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Calories: 119
Calories From Fat: 64
Total Fat: 7.3g
Cholesterol: 0mg
Sodium: 590.7mg
Potassium: 536.2mg
Carbohydrates: 11.6g
Fiber: 1.8g
Sugar: 7.8g
Protein: 4.3g