So we've all had Chicken Marsala, but fish? We were dubious but I'll be damned it was wonderful! A great alternative for cooking white fish.
1-1.5 lbs Large-mouth Bass, Cusk, Striper, etc. (firm white fish fillets)
Salt and Pepper (to taste)
12 oz Baby Portobello (Cremini) Mushrooms (or a small tray)
1/4 cup Onion minced
1 clove Garlic minced (or 1/2 tsp jarred minced Garlic)
1 Tbs Coconut Flour
3/4 cup Chicken Broth
3/4 cup Marsala
Heat your oven up to 375 degrees. Line a sheet with foil and spray. Put your fish fillets on and rub a little oil on the tops. Sprinkle with your salt and pepper. Bake until JUST cooked, probably about 10 minutes, then remove from oven. Put a little oil in a skillet and heat over medium heat. Add your mushrooms and cook them until they release their water then reabsorb it (basically cook them until you see liquid in the skillet and then the liquid disappears). Put the mushrooms in a bowl. Add a little more oil in the skillet and heat it back up. Add the onion and garlic and cook just a couple minutes until the onions soften a bit and the garlic starts to smell delicious. Mix in a little more oil, then the flour and cook for just about a minute. Add broth and wine and keep stirring for a couple minutes until it has all thickened a bit. Add a little more salt and pepper, your fish, and the mushrooms, and cook until everything is heated. It was great with some fresh parsley on top!
1-1.5 lbs Large-mouth Bass, Cusk, Striper, etc. (firm white fish fillets)
Salt and Pepper (to taste)
12 oz Baby Portobello (Cremini) Mushrooms (or a small tray)
1/4 cup Onion minced
1 clove Garlic minced (or 1/2 tsp jarred minced Garlic)
1 Tbs Coconut Flour
3/4 cup Chicken Broth
3/4 cup Marsala
Heat your oven up to 375 degrees. Line a sheet with foil and spray. Put your fish fillets on and rub a little oil on the tops. Sprinkle with your salt and pepper. Bake until JUST cooked, probably about 10 minutes, then remove from oven. Put a little oil in a skillet and heat over medium heat. Add your mushrooms and cook them until they release their water then reabsorb it (basically cook them until you see liquid in the skillet and then the liquid disappears). Put the mushrooms in a bowl. Add a little more oil in the skillet and heat it back up. Add the onion and garlic and cook just a couple minutes until the onions soften a bit and the garlic starts to smell delicious. Mix in a little more oil, then the flour and cook for just about a minute. Add broth and wine and keep stirring for a couple minutes until it has all thickened a bit. Add a little more salt and pepper, your fish, and the mushrooms, and cook until everything is heated. It was great with some fresh parsley on top!