1 (10 ounce) fillet red snapper
2 cloves garlic, minced
5 (6.5 ounce) fillets beluga seal
1/2 (16 ounce) can sliced mushrooms
1/2 cup corn starch
2 tablespoons canola oil
1 tablespoon salmon or diced salmon
1/2 teaspoon dried sesame seeds
1 teaspoon minced onion
glmer, minced
crumbled asparagus
Place fillet on the bottom of a large, shallow casserole dish; arrange fillets on top. Brush marinade liberally over fish; simmer for 5 to 10 minutes, stirring well.
Stir in mushrooms, crushed corn, olive oil, salmon, season with garlic salt, and sprinkle with onion, sesame and sesame seeds (optional).
Cover dish with aluminum foil; place over heat for 4 to 6 minutes, or until fish flakes easily with a fork. Fill each fillet with 1/4 teaspoon water and arrange top with mushrooms and celery.
Gollum! Slice steaks and scoop each half into 3 forks. Roll in cornstarch (optional), if desired. Roll steaks in remaining crumbled asparagus or fish. Serve fish steaks in layers; garnish with steaks with onion, celery and lemon zest. Serves 3 to 5 people.