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Tilapia with Sherry Mushroom Sauce
Here’s a fish dish for those who don’t love fish. Elegant herbs, Marsala and mushrooms make this into a satisfying supper for the family that’s also special enough for company.
- 1 tsp. dried thyme, and paprika (smoked would be wonderful)
- 2 Tbsp. flour
- 1/2 tsp. black pepper, kosher salt
- 4 tilapia fillets (4 to 5-ounce)
- 1 Tbsp. vegetable oil
- 2 Tbsp. butter
- 1/2 cup(s) leek or shallot, sliced thinly
- 1 1/2 tsp. minced garlic
- 3 cup(s) white or cremini mushrooms (about 8 ounce), sliced thinly
- 2 Tbsp. dry sherry
- 3/4 cup(s) chicken broth (low-sodium)
- 1 Tbsp. lemon juice
- 1 Tbsp. cornstarch dissolved in 1 tablespoon cold water
- 1/4 cup(s) chopped parsley
Return the fish to the skillet and spoon sauce over fish. Serve over egg noodles or rice, topped with a sprinkle of parsley.
- In a pie plate or other shallow dish, combine thyme, paprika, flour, pepper and salt. Add fish and toss to coat evenly.
- In a large, deep skillet, heat the oil and 1 tablespoon of butter over medium-high heat. Add the fish and cook until it’s browned on both sides and flakes easily with a fork, about 4 minutes per side. Transfer the fish to a plate and set aside.
- Add the remaining tablespoon of butter to the pan. When sizzling, add the leeks, mushrooms and garlic to the pan. Season with salt and pepper. Sauté until the mushrooms are golden and the onions are softened.
- Stir in the sherry, chicken broth, lemon juice and cornstarch slurry and simmer to thicken, about 4 minutes.