package with 2 roughy's, about 1 lb., will do.
you can find 6 oz. of dried Porcini Mushrooms where
the mushrooms are at the grocery store, and they have
to be reconstituted. By that I mean you put them in
water for 10 minutes or so, or until they become soft
(about a cup). Reserve the juices from the mushroom
skillet with 2 tbs. olive oil and 2 tbs. of real butter,
sprinkle corn meal flour and my dry rub seasoning
(this is in a link in the e-mail recipe newsletter)
over the Roughy and place in the skilllet. 3 minutes
on one side and 2 on the other.
in a 325 degree preheated oven for 20 minutes. Remove
the skillet from the oven and place the Orange Roughy
on a plat. Return the skillet to the stove top and
add 1 tbs. of butter and the remaining mushroom stock.
With a wooden spoon, preferrably, scrape off the browness
of the fish. You are deglazing the pan. Then add your
mushrooms and saute for about 3 - 5 minutes. Then
pour over the Orange Roughy. There ya have it!