Steamed Orange Roughy with Mushroom Sauce

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

1. In a large pot, bring about 1 inch of water to a boil.
2. Sprinkle the fish with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
3. Fold each fillet in half and put the fillets in a steamer basket over the boiling water.
4. Reduce the heat to moderately high, cover, and steam until just done, about 10 minutes for folded 1/2-inch-thick fillets.
5. Transfer the fillets to plates.
6. Meanwhile, in a large frying pan, heat the 2 tablespoons oil over high heat.
7. Add the mushrooms and the remaining 1/4 teaspoon each of salt and pepper.
8. Cook until browned, about 5 minutes.
9. Top the fish with the mushrooms.
10. Reduce the heat to moderately low.
11. Heat the remaining teaspoon of oil in the pan; add the ginger, scallions, and garlic.
12. Cook, stirring, for 1 minute.
13. Stir in the soy sauce, dry mustard, wine, and broth.
14. Simmer, stirring occasionally, until slightly thickened, about 2 minutes.
15. Spoon the sauce over the mushrooms and fish.

orangeroughy, salt, freshground black pepper, cooking oil, mushrooms, fresh ginger, scallions including green tops, garlic, soy sauce, mustard, white wine, chicken broth

Taken from www.foodandwine.com/recipes/steamed-orange-roughy-with-mushroom-sauce (may not work)