BROILED RED SNAPPER WITH SHIITAKES, GREEN ONIONS AND ORANGE SAUCE Serves 6
If red snapper is unavailable, try this recipe using red fish or sole.

2 lbs. red snapper, whole fillets

Marinade:
1 1/2 Tblsp soy sauce
3 Tblsp Chinese rice wine or dry sherry
1 1/2 Tblsp sesame oil

Sauce: 
1/2 lb. shiitake mushrooms, stems removed and sliced thinly
3 cloves garlic, minced
2 Tblsp fresh ginger, minced
1 serrano chile, minced
1 tsp orange zest
1/4 cup Chinese rice wine or dry sherry
3/4 cup fresh squeezed orange juice
2 Tblsp sugar
2 tsp soy sauce
3 Tblsp cooking oil
1/4 cup green onions, chopped
basil, mint and lime wedges for garnish

Trim any ragged edges from the fish, place a shallow dish and pour over the combined marinade ingredients. Marinade for at least 15 minutes, but not more than 1 hour.

Preheat the broiler.

In a wok or saute pan, warm the oil and saute the garlic, ginger, serrano and orange zest until fragrant, about 10 seconds. Add the mushrooms and cook until soft.

Add the sherry and boil until almost all of the liquid has evaporated.

Add the orange juice and sugar and boil until reduced by half. Remove from the heat and stir in the soy sauce.

Meanwhile, broil the fish on a foil lined baking sheet about 6 inches from the heat source for 5 to 7 minutes or until it flakes easily when prodded with fork.

Place the fish on a large platter, pour over the sauce and garnish with the herbs, green onions and lime wedges. Serve immediately.