Recipe - Red Snapper With Citrus

2 Shallots, or white part of
4 scallions
One fourth cup Loosely packed fresh
parsley leaves
8 ounce Fresh mushrooms
1 tablespoon Olive oil
One half cup Orange juice
One half cup Bottled clam juice
One half teaspoon Salt
Freshly ground black pepper
4ounce 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.
Posted to MCRecipe 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