Marsala Tilapia
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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
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.
About Jamie Geller
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4 Responses to Marsala Tilapia
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Posted in
Dairy , Dinner, Main , Shavuot , Italian , Dinner Tonight , Gluten Free, Low Carb , Fish , JOK Tested
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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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.
Absolutely!! Thyme would be a perfect add in here.
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
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!