Preparation:
Saute mushrooms, green onion and garlic in oil until vegetables are tender. Stir in flour, shrimp and parsley; cook and stir 2 minutes. Remove from heat and stir in yogurt. Spoon over poached fish.
*To poach fish: To 1 inch water, add 1/4 cup chopped onion, 2 slices lemon, 1 bay leaf, 1/2 teaspoon salt (optional), 5 peppercorns and 2 whole allspice. Bring to boil; add fish steaks or fillets. Cover, reduce heat to simmer and cook for 10 minutes per inch of thickness of fish measured at thickest part or until fish flakes when tested with fork.
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