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Sautéed California Swordfish with Shiitake and Marsala Cream SauceSautéed California Swordfish with Shiitake and Marsala Cream Sauce
This dish is easy to make and has the bonus of tasting great. The mushroom sauce makes a flavorful topping for the moist fish. Simple ingredients combine to...
Servings
8
8
Cuisine Type
- american
Day Part
- Dinner
Menu Part
- Sauce
Main Ingredient
- Seafood
- Mushrooms
- Dairy
This dish is easy to make and has the bonus of tasting great. The mushroom sauce makes a flavorful topping for the moist fish. Simple ingredients combine to make a great meal.
Ingredients
24 California swordfish medallions
1 1⁄2 cups butter
24 shiitake mushrooms, thinly sliced
2 cups Marsala wine
1 cup heavy cream
2 tsp. fresh rosemary, chopped
Fresh rosemary sprigs, for garnish
Steps
Season swordfish medallions. In a skillet over medium-high heat, sauté medallions in butter, as needed, 1-2 min. per side until done. Remove fish from skillet and reserve warm.
In same skillet, add mushrooms and sauté. Deglaze pan with wine and reduce to half. Whisk in cream, 1 cup butter and rosemary until sauce is thick.
Serve 2-3 swordfish medallions (4 oz. total) drizzled with mushroom sauce and garnished with fresh rosemary.
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