Mushrooms will enhance this fish dish

When we think of mushrooms, we usually think of them as a natural in a meat-based dish or as a side dish with meat entrees. But when did you last use them to enhance a fish dish? Or have you ever?

Mushrooms add that little extra we need to keep meals from being routine and boring. You’ve heard this dozens, if not hundreds, of times before: Mushrooms are natural flavor enhancers; they’re virtually fat-free and are very low in calories and carbohydrates, so they’re dieter-friendly. The texture of mushrooms also contrasts nicely with that of fish.

You’ll find this true with our Salmon-Shiitake Teriyaki. Additionally, the gingery, garlicky sauce complements the mild salmon. If you like, you may substitute the more commonly available whites or cremini, the smaller cousin of the meaty portabella. If using shiitake, remove and discard the stems. If using the whites or cremini, the stems may be sliced along with the caps.

Fish Fillets With Mushrooms, Tomatoes and Couscous has a long title, but it also has long-lasting satisfaction. It can be cooked on the grill or in the oven. It’s a complete meal in an aluminum packet. Added bonus: easy cleanup.

Salmon-Shiitake Teriyaki

8 ounces shiitake mushrooms

1 1/2 tablespoons vegetable oil

4 six-ounce salmon fillets

1 tablespoon finely chopped fresh ginger or 1 teaspoon dried

2 teaspoons finely chopped garlic

3 tablespoons teriyaki sauce

3 ounces snow peas

If using shiitakes, remove and discard stems. If using whites or cremini, stems may be sliced along with caps. Slice mushrooms (makes about 3 1/2 cups); set aside. In large skillet, over medium heat, heat oil until hot. Add salmon (do not crowd pan); cook, turning once until center is almost opaque, about 6 minutes; remove and keep warm. To skillet, add ginger, garlic, teriyaki sauce, reserved mushrooms and 1/2 cup water; simmer until sauce thickens slightly, about 4 minutes. Add snow peas; cook until barely tender, about 2 minutes. Serve salmon on a bed of rice, topped with shiitake sauce. If desired, garnish with thinly severed green onion tops. Makes 4 portions.

Fish Fillets with Mushrooms, Tomatoes And Couscous

1 pound fresh white mushrooms, sliced (about 6 cups)

1 large tomato, coarsely chopped (about 1 cup)

6 green onions (scallions), thinly sliced (about 1 cup)

61/2 cup prepared Italian salad dressing

1/2 cup couscous, uncooked

4 boneless fish fillets such as red snapper or flounder (about 6 ounces each)

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Prepare grill or preheat oven to 450 F. In a medium-sized bowl, combine mushrooms, tomato, green onions and dressing; toss until well-coated; set aside. On a work surface, place 4 sheets (each about 20 inches long) heavy duty or doubled aluminum foil. In the center of each piece, place 2 tablespoons couscous. Top each with a fish fillet; lightly sprinkle each fillet with salt and pepper, and top with mushroom mixture, dividing evenly. Bring long sides of foil together over mixture, allowing space for heat circulation; fold to seal. Fold up short ends; crimp to seal. Grill about 5 inches from heat source or place in a pan in the center of the oven; cook for 15 minutes. Remove; let stand 5 minutes. Place packets on 4 dinner plates; serve immediately, allowing each person to open packet. Makes 4 portions.