Sautéed 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 make a great meal.
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
- 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.