Fish & Mushrooms
Yield
4 servingsPrep
10 minCook
15 minReady
30 minLow in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
thinly sliced |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 ½ | cups |
mushrooms
sliced thinly |
|
| 1 | pound |
fish fillets
cut into 1 inch slices |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1 | stack |
celery
sliced thin |
*
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | tablespoon |
sherry
dry, |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
thinly sliced |
|
| 15 | ml |
vegetable oil
|
|
| 355 | ml |
mushrooms
sliced thinly |
|
| 453.6 | g |
fish fillets
cut into 1 inch slices |
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
black pepper
|
*
|
| 1 | stack |
celery
sliced thin |
*
|
| 15 | ml |
soy sauce, tamari
|
|
| 15 | ml |
sherry
dry, |
|
Directions
Preheat skillet (non-stick) and sauté onion in oil.
Add mushrooms and sauté about 2 minutes, stirring constantly, until mushrooms wilt.
Spread half of fillet slices on mushrooms; sprinkle with salt and pepper; and remaining fillet; sprinkle these with salt and pepper.
Add celery, soy sauce, and sherry; cook gently, covered, for ten minutes.
