• Email
  • Pin It
 

Marsala Tilapia

 

Contributed by:

Marsala Tilapia
 

 

4 comments | Leave Comment

 
2 Ratings2 Ratings2 Ratings2 Ratings2 Ratings (2 Ratings)
Loading ... Loading ...
 
 
 

Recipe

Marsala Tilapia

My grandfather was famous for his chicken marsala – this marsala tilapia (for mushroom lovers like me!) was inspired by his dish.

Times

  • Prep Time : 10 min
  • Cook Time : 30 min
  • Ready Time : 40 min

Servings

8

Ingredients

  • 1 tablespoon olive oil
  • 1½ cups sliced shallots
  • 2 cloves garlic, chopped
  • 4 stalks celery, sliced
  • 2 pounds tilapia, cut into 2-inch chunks
  • 2 cups sliced cremini or baby bella mushrooms
  • ½ cup plus 2 tablespoons marsala wine, divided
  • ¼ cup chopped fresh parsley
  • 1 tablespoon drained capers
  • 1 teaspoon red chili flakes
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, diced

Directions

Heat oil in a large skillet over medium-high heat. Add shallots and garlic, and cook until softened, about 5 to 8 minutes.  Add celery and sauté 3 minutes more. Add tilapia and cook 5 minutes, carefully stirring to prevent breaking up fish too much. Add mushrooms, 2 tablespoons wine, and ¼ cup water.  Cover skillet and simmer until fish is cooked through, about 10 minutes. Stir in parsley, capers, chili flakes, salt, and pepper to taste.
While fish is cooking, combine remaining ½ cup wine and butter in a small saucepan. Bring to
a simmer and cook, stirring, until thickened and warm, about 5 to 7 minutes. Serve as a sauce
with fish.

Nutrients

Servings Per Recipe: 8

Amount Per Serving

  • Calories: 180
  • Total Fat: 6g
  • Cholesterol: 63mg
  • Sodium: 158mg
  • Total Carbs: 7g
  •     Dietary Fiber: 1g
  • Protein: 23g

About Jamie Geller

avatar

Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."

 

comments

 

4 Responses to Marsala Tilapia

  1. avatar says: sulevin

    Sounds delicious. I’ve been looking for something new to do with fish.
    I always add thyme to my chicken marsala. I think that would be a nice addition to this recipe too.

  2. avatar says: Mecki-Mo

    Can you use margarine instead of butter to make it pareve for Shabbes? Also Jamie you made Aliyah but your address listed is still Monsey, NY. Don’t you think this should be updated? I enjoy the recipes on your website enormously. I made a lot of them and got a lot of great reviews. A Ktiva we Chatima Tova for all of us and especially Eretz Israel. M

  3. Hi M! Such a great catch – with so much going on I forgot to update my profile :-) will do and thanks for the comment. As for the recipe absolutely use margarine I like earth balance “buttery” spread its pareve but of course use whatever you like. As for the Brachos Amen Amen Amen!!! Thank you so much and wishing you a Gmar Chatima Tova, Shana Tova and all good things as well!

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in