Healthy Poached Crappie

• 2 Cloves of Garlic (or more)
• 2 medium onions (or more)
• 2/3 Cup of low-sodium chicken broth
• Lemon juice of 3 lemons
• Lemon zest of 3 lemons
• 1 small jar of Capers
• 12-24 Crappie fillets
• 4 cups (or more) sliced mushrooms
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/2 tsp. paprika
• 2 Tbsp. chopped fresh parsley
• 1/2 cup grated Parmesan cheese

In a skillet saute the garlic and onion in olive oil until tender. Add broth, lemon juice and zest; bring to a boil. Add fish fillets and simmer gently until fish flakes with a fork. Remove fillets to shallow baking dish; keep warm. Simmer cooking liquids until somewhat reduced. Add mushrooms and capers and cook until tender to your liking. Stir in salt, paprika and pepper. Pour mushroom mixture over fillets. Sprinkle with cheese and lightly brown under the broiler for 1-2 minutes. Top with parsley. Serve with ample amounts of sticky, Asian rice.