5 fillets halibut
1 tbsp. lemon juice
5 tbsp. brandy
Butter
1 c. sliced fresh mushrooms
1 med. green apple
5 cooked shrimp, chopped
10 thin onion rings
5 tsp. snipped chives
Salt and pepper

Wash fillets in lemon juice and 2 cups of water; drain. Pat dry. Brush both sides of fillets with brandy.

In 3 tablespoons hot butter in a medium skillet, saute mushrooms until golden. Remove; set aside and pare and core apple; cut into thin wedges. Add to mushrooms, and saute 5 minutes.

Preheat oven to 375 degrees. Tear off 5 (12-inch) squares of foil. Place a fillet diagonally on half of each square, 1 1/2 inches from edge. Top with mushrooms, apple, shrimp, onion rings and chives, dividing evenly. Sprinkle with salt and pepper.

Drizzle each fillet with 1 tablespoon melted butter. Fold foil on diagonal; turn up edge; fold over twice, to seal. Place foil packages on large cookie sheet or jelly roll pan. Bake 30 minutes. To serve, open each package; fold back corners.