Fish Marsala Recipes

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.).

Steps:

• Mix together cumin, cumin powder, garlic, salt and chillies.
• Cut a slice across each piece of fish and fill slits with the spice mixture.
• Dust each piece lightly with flour and then sprinkle with turmeric.
• Heat oil in a frying pan over medium heat.
• Add fish and fry for about two minutes on each side.
• Fry the sliced tomatoes at the same time next to the fish.
• Serve immediately.

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).

Steps:

• Sprinkle the fish with 1/4 teaspoon salt on both sides and set aside, in the refrigerator if necessary.
• Put the red peppers, garlic, ginger, thyme, 3/4 teaspoon salt, onions, and cayenne into a blender in that order and make a paste.
• Put the oil in a frying pan (you should have 1/4 inch of oil) and set on medium-high heat. When hot, put in the fish steaks and fry until light brown on both sides. Transfer with a slotted spoon to a plate. Remove all but 5 tablespoons of the oil, and put back on medium-high heat. When hot, add the paste from the blender. Stir and fry for about 3 minutes or until the paste seems to dry out. Turn heat down and fry another 2 minutes. Put the fish back in the pan, add 2 tablespoons water, and cook the fish through on very low heat, spooning the sauce over the fish. Squeeze lime juice over the top.

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.