A frozen package with 2 roughy's, about 1 lb., will do.

Usually 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 flavored water.

Heat your 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.

Put them 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!