| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Fish, Main dish |
2 |
Servings |
INGREDIENTS
| 2 |
|
Shallots, or white part of 4 scallions |
| 1/4 |
c |
Loosely packed fresh parsley leaves |
| 8 |
oz |
Fresh mushrooms |
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Orange juice |
| 1/2 |
c |
Bottled clam juice |
| 1/2 |
ts |
Salt |
|
|
Freshly ground black pepper |
|
|
4-ounce red snapper, perch, turbot or sole fillets |
INSTRUCTIONS
1. 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).
2. 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.
3. 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.
4. 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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