Red Snapper Fillets with Citrus

Name: Red Snapper Fillets with Citrus
Yield: Makes: 4 servings
Ingredients: 2 shallots; ½ pound fresh mushrooms; ¼ cup fresh parsley leaves; ½ cup orange juice; 1 tablespoon olive oil; Salt and freshly ground black pepper; ½ cup bottled clam juice; 1 pound red snapper, perch, or turbot fillets (or sole if there is nothing else)

Preparation info

Makes:
4
servings

Difficulty
Easy

Appears in

Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

About

If you’re in a real hurry, steam the fish in the skillet on top of the stove. Or if you are baking a grain dish or other side dish in the oven, cook the fish alongside it and figure on just 15 short minutes for the fish to be done.

Ingredients

2 shallots
¼ cup fresh parsley leaves
½ pound fresh m

Fish course
Pescatarian
Gluten-free
Spicy

Method

Mince the shallots. Rinse and mince the parsley. Stem the mushrooms, rinse, and thinly slice the caps (reserve the stems for soup).
Heat the oil in a large skillet over medium heat. Add the shallots and sauté for about a minute. Add the mushrooms and sauté a moment more just to get them somewhat soft. Add the orange juice and clam juice and bring the liquid to