Ling Cod Marsala
By: Gina Marie Barone
Published: Wednesday, April 21, 2010 - 9:20am

Ingredients




2 Ling Cod Filets, fresh & wild caught
Kosher Salt & Fresh Cracked Black Pepper to season fish
1/4 cup A.P. Flour, regular or gluten free
1 1/2 tablespoons Unsalted Butter
1 1/2 tablespoons Extra Virgin Olive Oil
3 tablespoons Shallots, chopped
2 1/2 cups Crimini Mushrooms, cleaned, stems cut & sliced
additional olive oil & butter to saute mushrooms-
1/2 cup Dry Marsala Wine, - I like Colombo from Italy
1 cup Chicken Stock, homemade preferred, unsalted
2 tablespoons Flat Leaf Parsley, chopped fine
2 tablespoons Butter, unsalted and softened
Salt and Pepper, to taste

Preparation

1 Preheat oven to 200, place 2 dinner plates in to warm 2 Preheat a large saute pan on stove to medium 3 Season both sides of Ling Cod with kosher salt & cracked pepper 4 Sprinkle flour on large plate, dredge fish and set aside 5 Swirl butter & e.v. olive oil in preheated saute pan, when foam subsides, place Cod in pan 6 Turn up heat to medium-high, saute fish for 3 minutes 7 With tongs, carefully turn fish and cook 3 minutes more 8 Remove cooked fish to preheated plates in 200 degree oven 9 Prepare Marsala Sauce- 10 Place saute pan back on the stove, add more butter & olive oil 11 Add shallots, cook 1 minute to soften over medium-high heat 12 Add mushrooms, cook slightly 2-3 minutes 13 OFF THE HEAT- Deglaze with Marsala- VERY FLAMABLE!! 14 Cook down Marsala until almost dry about 1-2 minutes 15 Add chicken stock, boil until reduced to about 1/3 cup 16 Add chopped parsley 17 Incorporate softened butter, swirl in to enrich your sauce 18 Taste! add salt and or cracked black pepper if needed 19 Remove plates from oven and spoon Marsala-mushroom sauce over fish 20 Serve immediately with your favorite vegetable

About


This recipe worked great with Ling Cod! Of course you can substitute chicken, just cook the chicken for 4 minutes per side.