Ingredients:

3	Tbl	Olive oil
1-1/2	Lb	Mushrooms, sliced
2		Medium onions, finely chopped
1-1/2	Tsp	Dried rosemary
2	10 oz	Orange Roughy fillets, cut in half, crosswise
1-1/4	Cup	Clam juice
	3 oz	Pkg cream cheese
3	Tbl	Butter
3	Tbl	Fresh chives, chopped

Directions:

Heat 2 tablespoons oil in large skillet over high heat. Add mushrooms, onion and rosemary; sauté until liquid evaporates and mushrooms are golden, about 10 minutes. Season with salt and pepper. Transfer to a bowl.

Sprinkle fish with salt and pepper to taste.. Heat ½ tablespoon oil in same large skillet over medium-high heat. Add 2 fish pieces to skillet and sauté until opaque, about 4 minutes per side, transfer to a plate, cover loosely with foil, and add remaining oil and fish to skillet, remove when finished and add to platter.

Add clam juice to skillet. Bring to a boil, scraping up any browned bits. Reduce heat to low. Add cream cheese and butter, whisk until melted and smooth. Stir in chives.

To serve: Spoon mushrooms onto plates, place fish on top of mushrooms. Spoon sauce around mushrooms.

 

Yields

4 servings