Oven Poached Orange Roughy & Mushrooms in a Sherried Ginger Scallion Sauce

When it comes to eating and cooking fish it seems to me that there are two distinct groups: 1) Those who eat and like fish, and 2) Those who don't.  CASE CLOSED! In many parts of the worldit  is thought of as an indispensable ingredient, and rightfully so.  But why is that?  Aside from taste and nutrition, the answer seems to be related to geography and all the wonderful oceans, rivers, basins and inlets where they (the fish) and we (the consumers) reside.  Bottom line: if you live near an ocean, lake, or river, you undoubtably will have a love affair with fish since your grandaddy, pappy or someone close to you brought the fish to the table, so to speak.  Meaning you and your tastebuds grew up on fish, lucky you! Unfortunately, my tastebuds, like alot of yours, didn't! I decided all I needed was a sense of adventure and some "open tastebuds" and I was ready to give fish a try. I have never looked back!  So, for all of you "fish haters" out there, I ask of you to give fish a try with this mild, tasty, fish dish!

Oven Poached Orange Roughy & Mushrooms in a Sherried Ginger Scallion Sauce

Ingredients:
1/3 C dry sherry
3 Tbs Ponzu (regular soy sauce may be used along with 1 T lemon juice)
2 Tbs Mirin (sweet rice wine)
1 Tbs Roasted Sesame Oil
1/4 C finely chopped green onions
1 tsp freshy grated ginger
1 tsp finely chopped garlic
1/2 C thickly sliced mushrooms
1-1/2 to 2 lbs Orange Roughy Filets (4 to 6)

Directions:

1. Mix the sherry, ponzu, mirin, sesame oil, onions, ginger, and garlic in a medium bowl.  Stir in mushrooms and nestle the fish filets in this marinade.  Marinade for 30 minutes.
2. Preheat oven to 400 deg. F and place the fish filets in an ovenproof casserole dish, topping with the mushrooms and marinade.
3. Bake for 15-20 minutes or until the fish flakes easily with a fork.

This is a delicious meal served with roasted asparagus and mixed baby creamer potatoes (such as gold, red and purple), as shown above.