I picked up a nice Red Snapper filet today and figured I’d make some sort of sauce to smother it in. I tried this, and the sauce was as good or better than the snapper.
 
Ingredients

1/2 pound fresh mushrooms, sliced
4 cloves of garlic, minced
2 shallots, chopped
1 small can of chopped clams
 salt and pepper
1 snapper filet (Ours was 3/4 pound)
1 or 2 T of butter
flour for thickening the sauce

Directions
 
Heat skillet and add a spray of olive oil. Add mushrooms, garlic and shallots. Season with salt and pepper. Stir fry until the mushrooms start to brown, and they begin to release their liquid. Add the liquid from the canned clams, holding the clams for later.

Stir to blend well and bring all up to heat. Add the butter and stir until melted and well blended. Sprinkle in flour a bit at a time while stirring to thicken the sauce. When it’s to your liking, add the clams and stir to combine. Remove from the heat and set aside.

Season fish with salt, pepper, and any other seasonings you like (I ALWAYS like garlic powder.)  Place fish in an oven proof dish and bake until almost done. Pour the mushroom/clam sauce and continue baking until done (150 degrees). Sorry I can’t be more specific about the time. Ovens vary as does the thickness of the fish.