Mushroom Sherry Glazed Fish - cooking recipe

Ingredients

2 c. mushrooms, sliced
2 lb. white fish fillets
1/4 c. salt-free chicken broth, defatted
1/4 c. dry sherry
1 tsp. cornstarch
1 Tbsp. low-sodium soy sauce
1 clove garlic, minced
1 Tbsp. fresh ginger, minced
4 to 6 green onions, thinly sliced

Preparation

Stir broth and sherry into cornstarch, mixing until dissolved. Add soy sauce, garlic and ginger.
Set aside.
Spray a nonstick skillet with cooking spray.
Heat until bubbly, then add mushrooms. Cover and cook over low heat for 5 to 10 minutes or until mushrooms are soft and liquid has accumulated in the pan.
Drain juice into cornstarch mixture.
Remove mushrooms from pan and set aside.