Tilapia Marsala
Elevate your dinner table with this exquisite Tilapia Marsala, a flavorful twist on the classic Italian dish. Tender tilapia fillets are lightly dredged in a seasoned flour mixture and pan-seared to golden perfection before being nestled in a rich, creamy Marsala wine sauce infused with earthy cremini mushrooms, buttery shallots, and fragrant garlic. The luscious sauce, thickened with a touch of heavy cream and accented with fresh parsley, brings a decadent finish to this easy-to-make yet gourmet meal. Ready in just 40 minutes, this restaurant-worthy recipe is perfect for weeknight dinners or special occasions. Serve it with mashed potatoes, rice, or roasted vegetables to complete this comforting yet elegant dish. Perfect for seafood lovers, this recipe is a must-try for fans of quick-and-easy Marsala recipes.
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Recipe Information
Ingredients
- 4 pieces Tilapia fillets
- 0.5 cups All-purpose flour
- 1 teaspoons Garlic powder
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 small Shallots, finely chopped
- 2 cloves Garlic cloves, minced
- 8 ounces Cremini mushrooms, sliced
- 0.5 cups Marsala wine
- 0.5 cups Chicken broth
- 0.25 cups Heavy cream
- 2 tablespoons Fresh parsley, chopped
Instructions
In a shallow dish, combine the flour, garlic powder, salt, and pepper. Dredge each tilapia fillet in the flour mixture, shaking off any excess, and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the tilapia fillets and cook for 2-3 minutes per side, until golden brown and just cooked through. Remove the fillets from the skillet and set aside.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the finely chopped shallots and minced garlic. Sauté for 1-2 minutes until fragrant.
Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and browned.
Pour the Marsala wine into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes to allow the alcohol to cook off.
Stir in the chicken broth and heavy cream, and bring the mixture to a gentle simmer. Cook for 3-5 minutes until the sauce has thickened slightly.
Return the cooked tilapia fillets to the skillet, spooning the Marsala sauce over the fish. Cook for an additional 2-3 minutes to heat through.
Sprinkle the dish with fresh chopped parsley before serving.
Serve the Tilapia Marsala warm, ideally with a side of mashed potatoes, rice, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 378 mg | 16% | |
| Total Carbohydrate | 19.9 g | 7% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 4.9 g | ||
| Protein | 24.5 g | 49% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 41 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 618 mg | 13% | |
*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.
