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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is from The Washington Post. Haven't tried it yet, but it did sound interesting. To be served with steamed green beans or new potatoes. Ingredients:
2 -3 shallots (or 1/4 small onion) |
5 ounces mushrooms, such as portobello, button, cremini |
1 1/2-2 lbs white fish fillets, such as black cod, haddock, halibut or 1 1/2-2 lbs tilapia fillets |
1 cup dry sparkling apple cider |
2 tablespoons unsalted butter, plus |
2 tablespoons unsalted butter, for swirling in at the end (optional) |
3/4 cup creme fraiche (optional) |
salt & freshly ground black pepper |
Directions:
1. Peel and mince the shallots.
2. Stem and wash the mushrooms, then coarsely chop, should yield 1/2 - 3/4 cup.
3. Cut the fish into 2 or 4 equally sized pieces, if necessary, so that they fit comfortably in a large skillet.
4. Melt 2 tbsps of the butter in a large skillet, preferably non-stick, over medium-low heat. When it is foamy, add the shallots and cook, stirring occasionally, for 5-7 minutes, until they are transluscent.
5. Season the fish lightly on both sides with salt and pepper. Arrange the pieces in the skillet in a single layer.
6. Cook for 1-2 minutes, then add the mushrooms, stirring to combine.
7. Add the cider, increase the heat to medium or medium-high so that bubbles appear at the edges of the skillet.
8. Cover and cook for 8-10 minutes; turn the fish pieces over halfway through, if desired.
9. Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet.
10. Increase the heat to medium-high, if needed; cook uncovered for 2-3 minutes to reduce sauce slightly. Taste and adjust the seasoning as necessary.
11. (At this point, if you want to make a richer sauce, remove the skillet from the heat. Add the creme fraiche or butter and stir to incorporate.).
12. Spoon the sauce over fish.
13. Serve immediately.
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