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.