---------- Recipe via Meal-Master (tm) v8.03
  Categories: Fish, Main dish
       Yield: 2 Servings
       2    Shallots, or white part of 4
     1/4 c  Loosely packed fresh parsley
       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
   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
   Recipe By     : Womans Day, daily recipe