Japanese Fish Steaks With Sake And Mushrooms

• 2 large fish steaks of any firm white fish - Sea bass and halibut work well
• 6 medium shrimp (optional)
• 6 oysters (fresh or canned, optional)
• 3/4 cup of sliced shitake mushrooms
• 3/4 cup of sliced cremini mushrooms
• 2 tbps. of sliced green onion of scallions, sliced large for later removal
• 1/4 cup of sake
• 2 tbps of of soy sauce

1. Preheat oven to 350 degrees.
2. Fold a large piece of aluminum foil in half and place fish steak, shrimp, oysters, mushrooms and onions in the foil. Crimp the edges to make a shallow pool. Add sake and soy sauce. Soy sauce measurements are approximate, you can change them to taste. Fold over foil to make a tent and bake for 20 min for a one inch thick steak, 25-28 min for thicker cuts of fish. Discard the green onion. Gently lift fish out of foil and place on plate with mushrooms. Drizzle soy and sake liquid over fish and mushrooms. Serve with a salad and ginger dressing and mango sorbet.

well, shrimp, oysters, shitake mushrooms, cremini mushrooms, tbps, sake, tbps

Taken from www.epicurious.com/recipes/member/views/japanese-fish-steaks-with-sake-and-mushrooms-1201568 (may not work)