Title: RED SNAPPER WITH CITRUS
Categories: Fish, Main dish
Yield: 2 Servings
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 oz Red snapper, perch, turbot
Or sole fillets
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.
