Preparation:

• Wash and slice mushrooms. Rinse fish; pat dry with paper towels. Sprinkle 1/8 teaspoon of salt over fish.
• Melt 1-1/2 teaspoons of margarine in a large, non-stick skillet over medium-high heat. Add fish and saute´ 4 minutes on each side, or until fish flakes easily with a fork. Remove fish from skillet and keep warm.
• Melt remaining 1-1/2 teaspoons of margarine in skillet. Add remaining 1/8 teaspoon of salt, mushroom slices and pepper; saute´ for 4 minutes or until golden.
• Combine chicken stock, milk and cornstarch and stir with a whisk. Add stock mixture to skillet and bring to a boil, stirring constantly.
• Reduce heat to medium and cook 1 minute. Spoon sauce over fish to serve. Serve with brown and wild rice pilaf and steamed asparagus, if desired.