Fishmarsala Recipes

FISH MASALA

Fish Masala image

Categories Milk/Cream Wok Ginger Tomato Stir-Fry Quick & Easy Mango Bass Hot Pepper Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 18

Ingredients

1 (13.5-oz) can unsweetened coconut milk (not shaken)
2 tablespoons coconut oil* or canola oil
2 teaspoons black mustard seeds
5 (1/8-inch-thick) slices peeled fresh ginger, smashed
2 large garlic cloves, smashed
1 to 4 (2-inch) fresh hot green chiles such as Thai or serrano, halved lengthwise
2 tablespoons ground coriander
1 teaspoon mildly hot red Indian chile powder
1/2 teaspoon ground turmeric
1/2 teaspoon curry powder
1/2 lb tomatoes (3 medium), coarsely chopped (about 1 2/3 cups)
3/4 cup water
2 lb black sea bass fillet including skin, cut into 1-inch cubes
3/4 teaspoon salt
1/3 cup diced (1/4 inch) mango
Accompaniment: cooked rice
Special Equipment
a 12- to 14-inch wok

Steps:

Scoop off 1/4 cup cream from top of canned coconut milk. Reserve remaining cream and milk for another use.
Heat oil in wok over moderate heat until hot but not smoking. Add mustard seeds and cook until they make popping sounds, about 15 seconds. Add ginger, garlic, and chiles to taste and cook, stirring, 1 minute. Add coriander, chile powder, turmeric, and curry powder and cook, stirring, until fragrant, 5 to 10 seconds. Add tomatoes and cook, stirring, 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, 5 minutes. Stir in coconut cream until incorporated, then add fish and salt and simmer, uncovered, stirring occasionally, until fish is just cooked through, 3 to 5 minutes. Gently stir in mango.
*We like Laxmi brand. Available at Indian markets and Kalustyan's (212-685-3451).

FISH MARSALA

Fish Marsala image

The original recipe called for scrod, but that isn't readily available fresh where I live. I've found that amberjack, redfish, or red snapper work nicely. Tilapia will work too, but try and find thicker pieces.

Provided by breezermom

Categories Very Low Carbs

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

3/4 lb mushroom, sliced
1 garlic clove, minced
1 tablespoon butter, melted
1 tablespoon olive oil
2/3 cup saltine crumbs
1/4 cup parmesan cheese, grated
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
16 ounces fish fillets
3 tablespoons butter, melted
paprika
2 tablespoons 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.).

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