35 minute creamy white fish and mushroom marsala
An extra special yet simple dish for a romantic evening or a random night you just want to slip into your fancy pants.
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.
Notes
*To store: Leftovers keep well covered in the fridge for up to 5 days.
*Serving suggestions: Pasta, rice, or potatoes go amazingly with this!