2 Tablespoon minced onion
1 cup finely chopped prince (Agaricus augustus)
1 teaspoon coconut oil
Petals from 2 or 3 roses (fragrant) or 1 Tablespoon rose water (optional)
1/2 of a 12 oz. can coconut milk
1 sablefish, cleaned and head removed (1 to 2 pounds of fish)
1/2 teaspoon salt
In a large skillet, saute the mushroom and onion in the coconut oil until the onion is transparent and the mushroom soft. Chop the rose petals--a food processor will do it quickly--and scatter them over the mushroom mixture. Add the coconut milk and sprinkle with the salt. Lay the sablefish in the pan (if it's too long, cut it in half across the backbone), put a lid on the skillet, and turn to a low flame. Poach the fish gently, turning it every 5 minutes, until the flesh will flake with a fork, to the bone. Cooking time will vary according to size of fish--about 15 to 20 minutes at a low heat.