If using fresh broccoli, cook, covered, in a small amount of boiling water for 8 to 12 minutes or until crisp-tender. If using frozen broccoli, cook according to package directions. Drain.
Meanwhile, for sauce, in a small saucepan cook the mushrooms and green onion in hot margarine or butter until tender. Remove from heat. Stir in the almonds or pecans and lemon peel. Toss with hot drained broccoli. Makes 2 servings.
Complement fish fillets with this broccoli, spinach salads, and sourdough rolls.