35 minute creamy white fish and mushroom marsala
The day of looooOOOOove falls next Monday, folks, and who wants to dish out a complicated V-Day meal on a Monday night? Cue this 35 minute one-skillet wonder.
Ah yes, Valentine’s Day. Single or in a relationship, I never really fussed about it. I love the treats and the next-day chocolate sale and an excuse to make tasty food with which I don’t always bother, but I don’t make a to-do about what I consider a day riddled with unfair expectations. I’m pretty sure one year both of us visited our respective parents and kind of ignored the date all-together. This year, we’ll be flouncing around Colorado somewhere (actually, no flouncing, our flight is at 6 am on the 14th, so we’ll probably just be exhausted) escaping our termite-tented home. I suppose that can be considered a celebration, but those dates were pure coincidence, really.
If you love Valentine’s Day, there’s nothing wrong with that, though. I know many people enjoy special dates and exchanging little gifts and eating conversation candies. Then I also know some people who get so pissed their significant other did nothing that they break up. Real cute.
If you fall in the camp of the former and need a quick but luxurious supper to set on your rose-covered table, try out this 35 Minute Creamy White Fish and Mushroom Marsala. Tender, buttery fish filets simmered with juicy mushrooms in a wine-kissed cream sauce. Fast, but special. Tastes like a 5 star restaurant main, but homecooked and minimal in the cooking process. Perfecto.
Fishing for Compliments
White fish and mushrooms star in this one-skillet dish. If you want to be a bit more bougie, buy some nice branzino filets as your pescatarian main. Otherwise, pollock, haddock, or mahi work great, too.
Heat some olive oil in a skillet. Dry off the fish and season with some salt and pepper. Drop each filet in some flour to coat both sides and set in the hot skillet to sear. 2-3 minutes on one side, about 2 on the next. Then, throw in a couple pats of butter and swirl around the fish. This lends an extra golden, rich flavor to the fish. Once the butter browns, move the fish to a plate.
Next, drizzle in a bit more oil. Add your mushrooms and a pinch of salt and pepper. Cook the ‘shrooms without stirring for 5 minutes to kickstart the caramelization process. After those 5 minutes, throw in butter, garlic, fresh sage, and shallot and cook until this batch of butter browns and the garlic and shallots turn golden and very fragrant.
Of Wine and Whimsy
It’s wine time, suckers.
Pour in a big heap of marsala wine – think 1 cup, I love a good tang from the alcohol – and simmer down until reduced by half. I notice a lot of recipes use much less wine, but I enjoy a stronger undertone than some.
When the wine simmers down, pour in broth and heavy cream. Simmer the liquids together for a few minutes until slightly thickened, then slide the fish and its juices back in the skillet to heat through. The flour on the fish will help the sauce turn silkier and creamier as well.
If you’d like, cook up a batch of orzo and toss a big classic Italian salad on the side. Creamy mashed potatoes are also a great accompaniment: think parmesan and herb potatoes, perhaps. Of course, wine is a must, a good full white wine is best. Knowing me, I’d probably break all the laws and pour a rosé.
Keep an eye out for a couple dessert options for apres-dinner coming later this week!
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
More weeknight one-skillet recipes to try:
One Skillet Sundried Tomato Oregano Fish and Orzo with Lemon
Skillet Tofu Parmesan with Lemony Pesto Arugula
Skillet Cheesy Quinoa Enchiladas Verdes Bake
35 minute creamy white fish and mushroom marsala
Ingredients
- 4 filets white fish, such as pollock, haddock, or mahi mahi
- 1/2 cup all purpose flour
- 5 tbsp salted butter
- 2 cups mixed mushrooms, roughly torn
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 tbsp fresh sage, chopped
- 1 cup sweet marsala wine
- 3/4 cup vegetable broth (or water)
- 3/4 cup heavy cream
Instructions
- Heat 2 tablespoons olive oil in a skillet over medium heat. Pat the fish filets dry and season with salt and pepper. Dredge in the flour and set into the skillet. Sear 2-3 minutes on one side, then flip and sear an additional 2 minutes. Drop in 2 tablespoons of butter and cook until melted and slightly browned, about 2-3 minutes. Move fish to a plate.
- Drizzle in an additional tablespoon of oil to the same skillet. Toss the mushrooms in the oil and a pinch of salt and pepper. Cook undisturbed for 5 minutes. Add in the other 3 tablespoons of butter, garlic, sage, and shallots. Heat until the butter browns, about 2-3 minutes longer.
- Pour in the marsala and scrape the bottom of the pan with a wooden spoon to release the crispy bits. Simmer until the wine reduces by half, about 3-4 minutes. Pour in the broth and heavy cream. Heat until slightly thickened, about 4-5 minutes. Slide the fish and any juices back into the pan until warmed through.
