Mushroom Coated Fish

If you want a nice hearty, woodsy meal that is still light and healthy give this a try.

1 pound Salmon or Rainbow Trout filets
4 oz Oyster Mushrooms, roughly chopped
4 oz Enoi Mushrooms, roughly chopped
4 oz White Mushrooms, roughly chopped
2 Tablespoons White Wine
2 Tablespoons Olive Oil, divided
1 clove Garlic, crushed
½ teaspoon Fresh Parsley, chopped
½ teaspoon Fresh chives, chopped
1 sprig Fresh Thyme
Salt & Pepper to taste

In a mixing bowl combine everything except the fish filets mix gently. Let stand 10 minutes.

Cut one sheet of aluminum foil 5 inches longer than fish for each filet. Drizzle olive oil over skin side of fish. Place it skin side down on the center of the foil. Fold the edges of the foil up to form an envelope. Sprinkle remaining ingredients evenly over each filet. Fold foil to seal envelope. Place on medium hot grill or in 400º oven for 5 to 8 minutes, depending on thickness of filets, or until fish is mostly cooked through, moist and flakey. Open foil and cook an additional 2 minutes.


Don't over cook it. Fish changes color and opacity when cooked. It will just start to flake apart when you push on it with a fork.

You can use any combination of mushrooms you like. Just make sure they are cut into similar sized pieces. A wild mushroom blend is another option.

If you don't like salmon try orange roughy or whitefish.