Steamed Orange Roughy with Mushroom Sauce

Steamed Orange Roughy with Mushroom Sauce

Ingredients

  • 2 pounds orange roughy fillets, cut to make 4 pieces
  • ¾ tsp. salt
  • ½ tsp. fresh ground black pepper
  • 2 tbsp. plus 1 teaspoon cooking oil
  • 1 pound mushrooms, cut into thin slices
  • 2 tsp. chopped fresh ginger
  • 2 scallions including green tops, cut into ½ inch pieces
  • 3 cloves garlic, minced
  • 2 tbsp. soy sauce
  • 1 ¾ tsp. dry mustard
  • ¼ cup dry white wine or sherry
  • ½ cup canned low-sodium chicken broth

Directions

  1. Have your fish steamed at Gooseberries Fresh Food Market Seafood Department before you even take them home so they are ready to go
  2. OR
  3. In a large pot, bring about 1 inch of water to a boil. Sprinkle the fish with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Fold each fillet in half and put the fillets in a steamer basket over the boiling water. Reduce the heat to moderately high, cove r and steam until just done, about 10 minutes for folded ½ inch- thick fillets.
  4. Meanwhile, in a large frying pan, heat the tablespoons oil over high heat. Add the mushrooms and the remaining ¼ teaspoon each of salt and pepper. Cook until browned, about 5 minutes. Top the fish with the mushrooms.
  5. Reduce the heat to moderately low. Heat the remaining teaspoon of oil in the pan; add the ginger, scallions, and garlic. Cook, stirring, for 1 minute. Stir in the soy sauce, dry mustard, wine and broth. Simmer, stirring occasionally, until slightly thickened, about 2 minutes. Spoon the sauce over the mushrooms and fish.