Best Fish Marsala Recipes

FISH MARSALA

Steps:

• Saute mushrooms and garlic in 1 tbsp melted butter and olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Set aside, and keep warm.
• Combine the cracker crumbs, Parmesan cheese, salt, basil, oregano, and garlic powder in a medium bowl; dredge the fillets in the crumb mixture.
• Pour 3 tbsp melted butter into an 11 x 7 x 1 1/2 inch baking dish. Arrange fillets over butter, turning to coat both sides; sprinkle with paprika. Bake, uncovered at 350 degrees for 15 minutes.
• Drizzle the Marsala evenly over the fillets, and bake 5 minutes or until the fish flakes easily when tested with a fork. Spoon the reserved mushroom mixture over the fillets and serve immediately. (I've added the mushrooms before drizzling the Marsala, and love the extra taste -- but you sacrifice the crispness of the cracker crumb mixture.).

FISH MARSALA

Steps:

• 1. In skillet melt butter in oil over medium heat. Add fish and cook to desired doneness. Remove fish from skillet. Add garlic and cook about 30 seconds, stir in marsala wine and cook another 30 seconds. Stir in cream and parsley and cook about 3 minutes stirring occasionally. Add shrimp and crab, simmer about 3 more minutes. Serve over fish.

BAKED FISH MARSALA RECIPE WITH MUSHROOMS {BARRAMUNDI}

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with foil and coat with cooking spray.
• Place the barramundi fillets on the prepared baking sheet, rub with 1 teaspoon olive oil and season with ¼ teaspoon and ¼ teaspoon pepper.
• Bake until the fish is just cooked through, 10 to 12 minutes.
• Heat 1 teaspoon olive oil in a large nonstick skillet set over medium heat. Cook the mushrooms until they release and then reabsorb their juices, about 5 minutes. Transfer the mushrooms to a bowl.
• Heat 1 teaspoons olive oil in the skillet. Add the shallots and garlic, and cook until the shallots are starting to soften, about 2 minutes.
• Add the remaining teaspoon of olive oil, then stir in the flour and cook, stirring, for 1 minute. Pour in the chicken broth and Marsala wine and simmer, stirring frequently, until the sauce is slightly thickened, about 2 minutes. Season with the remaining ¼ teaspoon of salt and pepper.
• Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes.
• Garnish with parsley and serve.