2 lb. Red Snapper, Grouper, Sole, or Turbo,
2 Shallots, or white part of 4 Scallions
1/4 cup Loosely packed fresh parsley leaves
8 oz Fresh mushrooms
1 Tbsp. Olive oil
1/2 cup Orange juice
1/2 cup Clam juice
1/2 tsp. Salt
1/2 tsp. Freshly ground black pepper
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 400 for 10 minutes). Sprinkle fish with parsley and serve immediately.