Braised Fish with Marsala, Shiitake Mushrooms, and Spinach
Love the sweet earthy flavors of Marsala wine and shiitake mushrooms? This recipe’s for you. And because the sodium per serving is only 186 milligrams, your blood pressure will be happy, too.
Yield: 4 people
- 16 ounces fish cut into 4-ounce portions
- 1/3 pound shiitake mashrooms sliced
- 1/4 cup garlic sliced
- 1/4 cup hallots sliced
- 1/4 cup Marsala wine
- 1 cup tomato sauce (no-salt-added )
- 1 teaspoon soy sauce, low sodium
- 1 teaspoon black peppercorns ground
- 1/2 bunch basil leaves chopped
- 1/2 bunch Italian parsley leaves chopped
- 1/2 pound spinach leaves cut into long, thin strips
- Preheat oven to 400°F.
- In a large nonstick skillet over high heat, sear the fish and mushrooms. When light brown, remove fish and add the garlic and shallots.
- When the garlic turns golden brown, loosen the brown bits of food on bottom of pan with the Marsala wine and reduce mixture by one-half, keeping temperature hot.
- Return fish to pan and add the tomato sauce, soy sauce, and black pepper. Place skillet in oven and bake until fish is cooked (about 3 minutes, depending on fish).
- Remove from oven and place on top of stove. Add the basil, parsley, and spinach. Cook until the spinach wilts, about 1 to 2 minutes. Serve immediately.
This recipe works well with halibut, monkfish, cobia, or sea bass.