1 lb. fish fillets
Sprinkle of slat
1/2 c. sliced mushrooms
2 tbsp. butter
1 c. dry sherry
2 tbsp. grated onions
1 tbsp. cornstarch
1/3 c. water or chicken broth
2 tbsp. lemon juice
1 tbsp. chopped parsley
16 med. shrimp

Divide fish into 4 portions. Sprinkle with salt. Cook mushrooms in butter until tender, stir in sherry and onion. Mix cornstarch and water-broth, stir into mushrooms. Cook; stirring constantly, until thickened. Stir in lemon juice and parsley.

Place 1 portion of fish on each of flour squares of foil. Place 1/4 of shrimp on each fillet. Spoon mushroom sauce over all. Wrap each securely. Place on grill for 20-25 minutes or in oven at 375 degrees for 15-20 minutes. 4 servings.