Red Snapper Fillets with Citrus

Preparation info
  • Makes:


    • Difficulty


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.


  • 2 shallots
  • ¼ cup fresh parsley leaves
  • ½ pound fresh m


  1. Mince the shallots. Rinse and mince the parsley. Stem the mushrooms, rinse, and thinly slice the caps (reserve the stems for soup).
  2. 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