BAKED HALIBUT MARSALA RECIPE WITH MUSHROOMS RECIPE

Smooth white fish fillet is baked and watered in a Marsala grape mushroom sauce for a wholesome, tasty grilled halibut recipe.

This grilled halibut Marsala recipe is manifestly blasphemy for Italian delicacies on such a lot of degrees. Is the mushroom in Marsala wine sauce presupposed to be Cheese top white snapper fillet? No, of course now not! hen... It ought to be hen.

BAKED HALIBUT MARSALA RECIPE WITH MUSHROOMS RECIPE

And then there may be the whole hassle of roasting fish, as opposed to breading and frying pans. As I said... Blasphemous. however stay with me right here.

It changed into apparent after tasting the grilled fish recipes that Marsala wines and mushroom sauce became intended to be shared with fish. The rich, flavorful sauce seeps into each nook and cranny, complementing the moderate, barely sweet taste of the halibut fillet. there's nothing wrong approximately that!

Sure! Halibut is a lean white fish this is rich in protein in Omega-3 fatty acids. I concept that if i would cook dinner with a healthy fish like halibut, why now not bake it in place of pan-fry?

INGREDIENTS:

• 4 (6 oz. each) halibut fillets
• 1/2 teaspoon salt divided
• 1/2 teaspoon ground pepper divided
• 4 teaspoons olive oil divided
• 12 ounces crimini mushrooms thinly sliced
• 3 tablespoons minced shallots
• 1 garlic clove minced
• 1 tablespoon all-purpose flour
• 3/4 cup chicken broth
• 3/4 cup Marsala wine
• 3 tablespoons minced flat-leaf parsley

INSTRUCTIONS:

1. Preheat the oven to 375 degrees F. Line a baking sheet with foil and coat with cooking spray.
2. Place the barramundi fillets on the prepared baking sheet, rub with 1 teaspoon olive oil and season with ¼ teaspoon and ¼ teaspoon pepper.
3. Bake until the fish is just cooked through, 10 to 12 minutes.
4. 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.
5. 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.
6. 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.
7. Add the cooked fish and mushrooms to the skillet and cook until the fish is heated, about 2 minutes.
8. Garnish with parsley and serve.

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