Recipe courtesy Mures Tasmania [www.mures.com.au]

 

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Mures Recipes

 

Trevally Marsala

Serves 4

• 700g Trevally Fillets skinned, boned and cut into 6 portions
• 2tbsp Flour (seasoned for fish fillets)
• Salt & pepper to taste
• 40g Butter or Margarine
• 100g Mushrooms thinly sliced
• 1tbsp Flour
• 1tbsp Water
• 125g Dry Marsala

Coat the fish fillets in seasoned flour. Melt the butter over moderate heat in large pan until it sizzles. Gently cook fish fillets for two to three minutes on each side until golden.

Drain fillets on paper towels and keep warm in the oven. Add a little more butter to the pan and cook the mushrooms turning constantly.

In a small bowl mix the remaining ingredients and stir in the Marsala until smooth. Pour this mixture into frying pan with mushrooms and bring to the boil.

Stir on a moderate heat for five minutes. When the sauce thickens add the fish fillets and reheat gently.

Serve the fillets coated with the Marsala mushroom sauce.