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Rush-Hour Gourmet

Even fish benefits from fall's signature fruit, and this quick dish works well with almost any kind of white-fleshed fish.

JULIA EWAN / Washington Post
JULIA EWAN / Washington PostRead more

Even fish benefits from fall's signature fruit, and this quick dish works well with almost any kind of white-fleshed fish.

Use a reduction of sparkling cider and optional apple brandy, and serve with steamed green beans or new potatoes.

4 servings

2 to 3 shallots

5 ounces mushrooms,

1 1/2 to 2 pounds white-fleshed fish fillets, (black cod, haddock, Pacific halibut or U.S. farm-raised tilapia)

2 tablespoons unsalted butter

Salt

Freshly ground black pepper

1 cup dry sparkling hard cider

1/4 cup apple brandy, such as Calvados (optional)

1. Peel and mince the shallots (about 3 tablespoons).

2. Stem and wash the mushrooms; coarsely chop.

3. Cut the fish into 2 or 4 equally sized pieces, to fit comfortably in a large skillet.

4. Melt 2 tablespoons of the butter in skillet, preferably nonstick, over medium-low heat. When foamy, add the shallots; cook for 5 minutes, stirring, until translucent.

5. Season the fish lightly with salt and pepper. Arrange in the skillet and cook for 1 to 2 minutes; add the mushrooms, stirring to combine. Add the cider and apple brandy, if using; increase the heat to medium. Cover and cook for 8 minutes; turning the fish over halfway through.

6. Transfer the fish to a deep serving dish to keep warm, leaving the liquid in the skillet. Increase the heat to medium-high, if needed; cook uncovered for 2 to 3 minutes to reduce the sauce slightly. Taste and adjust the seasoning as necessary.

7. Spoon the sauce over fish. Serve immediately, at the table.

- Adapted from Cider: Hard & Sweet, (Countryman Press, 2008).

Per serving: 191 calories, 32 g protein, 12 g carbohydrates, 1 g fat, 0 g saturated fat, 73 mg cholesterol, 134 mg sodium, 1 g dietary fiber