Braised Fish In Mushroom Sauce

The braising technique is a healthy way to prepare food with a minimum of fuss. Perhaps including some additional ingredients into the braising liquid, such as from heavy cream to low fat milk, sour cream or nonfat yogurt, is up to each cook's desire. However, the perfect complements with fish are always butter, lemon and tarragon herbs – their flavors permeate the delicate flesh of the fish during braising.
Ingredients:
Two 6 oz. halibut or firm whitefish
1 tsp paprika
1/4 tsp salt
1/4 tsp pepper
Braising liquid:
2 tbs butter and oil
1 cup chopped fresh button or portabella mushrooms
1/2 cup chopped sweet red pepper
3 green onions, sliced
1 cup fish stock
1/2 cup sour cream
1 tbs fresh tarragon, chopped
1 tbs fresh parsley, chopped
1 tbs flour
Salt and pepper to taste.

Directions:
Mix paprika, salt and pepper to make a rub (a seasoning made of ground spices and herbs). Sprinkle rub over fish on both sides.
In a nonstick pan with lid, add half of butter and oil. Place fish on pan and brown fish on both sides. Remove fish and set aside.
In the same pan, add the rest of the butter and oil. Add mushrooms, red pepper and onions. Stir until soft. Add flour and stir to make a roux (term for thickening the sauce). Add fish stock and bring to boil. Stir in sour cream and return fish and fresh herbs back to the pan. Cover and simmer on a stovetop with medium-low heat for 10 minutes or bake in a preheated oven set to 350° for 15 minutes.