This Recipe is excerpted from my NEW Cookbook

"Good Food for Good Times", releasing March, 22nd, 2007.

Visit www.hsn.com after March 15th to order your SIGNED copy!

Halibut, cod or any firm-fleshed white fish will work in this recipe. This is one of those recipes that's easy to prepare, incredibly moist and flavorful and hard to mess up. Serve over white rice with the sauce spooned over or with stir-fried snow peas, broccoli and water chestnuts.

• 2 ounces dried porcini mushrooms
• 1 cup boiling water
• 1 pound whitefish fillets
• 1 tablespoon soy sauce
• 1 tablespoon freshly grated ginger root
• 2 green onions, thinly sliced

Garnish:

• 1 teaspoon sesame oil
• 2 green onions, thinly sliced

Place the dried mushrooms in a small mixing bowl and pour the boiling water over the mushrooms. Let the mushrooms soak for 30 minutes, then drain, reserving the liquid. Slice the mushrooms into thin strips.

In a sauteuse (a straight-sided sauté pan), combine the sliced mushrooms, reserved mushroom soaking liquid, soy sauce, ginger and green onions. Place the fish fillets into the liquid. Put the pan over medium heat on top of the stove and bring the liquid to a simmer. Once gently simmering, lower the heat and cover the pan. Steam the fillets until cooked through, about 7 to 10 minutes for 1-inch thick fillets.

To serve, remove the fish from the liquid and drizzle with the sesame oil. Garnish with the chopped green onions.

Serves 4