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Fish Marsala



1 1/2 l bs fish filets, such as fluke or bass

1/4 cup plus 2 Tbsp flour

1/4 tsp dried marjoram, crushed

2 cups sliced mushrooms

1/4 cup sliced green onion

3 Tbsp margarine or butter

1/2 cup chicken broth

1/2 cup dry marsala


Yield:  4 servings



Stir together 1/2 cup flour, marjoram, 1/8 tsp salt, and 1/8 tsp pepper.  Dredge fish in flour mixture.  In a large skillet, cook fish in 2 Tbsp butter over medium high heat, 2-3 minutes per side.  Remove fish from skillet and keep warm.  In the same pan, cook mushrooms and green onion in remaining butter until tender.  Add 2 Tbsp flour and cook for 1 minute.  Add broth and marsala.  Cook, uncovered, 2 to 3 minutes or until slightly thickened.  Return fish to pan and heat through.  Sprinkle with chopped fresh parsley, if desired.

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