 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
The original recipe called for scrod, but that isn't readily available fresh where I live. I've found that amberjack, redfish, or red snapper work nicely. Tilapia will work too, but try and find thicker pieces. Ingredients:
3/4 lb mushroom, sliced |
1 garlic clove, minced |
1 tablespoon butter, melted |
1 tablespoon olive oil |
2/3 cup saltine crumbs |
1/4 cup parmesan cheese, grated |
1/2 teaspoon salt |
1/2 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/4 teaspoon garlic powder |
16 ounces fish fillets |
3 tablespoons butter, melted |
paprika |
2 tablespoons marsala |
Directions:
1. Saute mushrooms and garlic in 1 tbsp melted butter and olive oil in a large skillet over medium-high heat, stirring constantly, until tender. Set aside, and keep warm.
2. Combine the cracker crumbs, Parmesan cheese, salt, basil, oregano, and garlic powder in a medium bowl; dredge the fillets in the crumb mixture.
3. Pour 3 tbsp melted butter into an 11 x 7 x 1 1/2 inch baking dish. Arrange fillets over butter, turning to coat both sides; sprinkle with paprika. Bake, uncovered at 350 degrees for 15 minutes.
4. Drizzle the Marsala evenly over the fillets, and bake 5 minutes or until the fish flakes easily when tested with a fork. Spoon the reserved mushroom mixture over the fillets and serve immediately. (I've added the mushrooms before drizzling the Marsala, and love the extra taste - but you sacrifice the crispness of the cracker crumb mixture.).
|
|