Fish Marsala
Elevate your dinner table with this elegant and flavorful Fish Marsala recipe—a rich twist on the classic chicken marsala! This dish features tender white fish fillets (such as cod, haddock, or tilapia) lightly dredged in flour and pan-seared until golden. The fillets are paired with a velvety mushroom marsala sauce made from dry marsala wine, garlic, and a touch of heavy cream for a luxuriously smooth finish. Enhanced by the deep umami of cremini mushrooms and garnished with fresh parsley, this recipe strikes a perfect balance of hearty and refined. Ready in just 45 minutes, Fish Marsala is the perfect option for a sophisticated weeknight meal or an indulgent weekend treat. Serve it with creamy mashed potatoes, fluffy rice, or steamed vegetables for a show-stopping seafood dinner!
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Recipe Information
Ingredients
- 4 pieces White fish fillets (such as cod, haddock, or tilapia)
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 2 cups Cremini or button mushrooms, sliced
- 0.75 cup Dry marsala wine
- 0.5 cup Chicken or fish stock
- 0.25 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
Rinse and pat dry the fish fillets with paper towels. Season both sides with salt and black pepper.
In a shallow dish, spread the flour and lightly dredge each fish fillet, shaking off excess flour.
Heat the olive oil in a large skillet over medium-high heat. Add the fish fillets and cook for 2-3 minutes per side, until golden brown. Remove the fish and set aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and lightly browned.
Pour in the marsala wine and scrape the bottom of the skillet to deglaze. Let it simmer for 2 minutes to cook off the alcohol.
Add the chicken or fish stock and simmer for an additional 5 minutes, reducing the sauce slightly.
Stir in the heavy cream and cook for another 2-3 minutes until the sauce thickens slightly.
Return the cooked fish fillets to the skillet, spooning the sauce over the top. Simmer for 3-5 minutes to heat the fish through.
Garnish with fresh parsley and serve hot with mashed potatoes, rice, or steamed vegetables.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 7.9 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 678 mg | 29% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 5.0 g | ||
| Protein | 28.3 g | 57% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
