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.
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