When I first moved to the Seattle area from the suburbs of Philadelphia I developed an appreciation for the bounty of the sea because of the wonderful, fresh seafood in the Pacific Northwest. I made sure that the first seafood cookbook I purchased was filled with easy, delicious, nutritious recipes. And I’ve been making this recipe from that book for close to 30 years now. As you likely already know from your own experience, many fish recipes also use dairy and eggs. Luckily, there are just as many recipes that work at Positive Kitchen. For those of you who do eat fish I hope you’ll try this recipe. And of course you can alter it significantly by adding some of your favorite flavor foods such as artichoke hearts, roasted peppers and any special seasonings that you enjoy.
Sautéed rockfish with mushrooms and onions
Yield: 4 servings
Prep time: 15 minutes
Cooking time: 15 minutes
- 1 ½ pounds rockfish filets or other firm thick mild fish
- 2 tablespoons olive oil, divided
- 1 onion thinly sliced
- ¾ pound mushrooms, sliced
- 2 cloves garlic, minced
- 2 tablespoons earth balance margarine or butter if you can eat dairy
- 2 tablespoons vermouth or dry white wine
- Salt and pepper to taste
- Optional: sun-dried tomatoes, sliced into small slivers, pitted and sliced kalamata olives, chopped
marinated artichoke hearts, thinly sliced shallot
- Dry fish fillets with paper towels. Sprinkle both sides of fish with salt and pepper.
- Sauté onion in 1 tablespoon olive oil in large skillet. Set onions aside.
- Sauté mushrooms in same skillet and when done place with onions.
- Sauté garlic and shallot if using. Place with mushrooms and onions.
- Place second tablespoon of olive oil in skillet and sauté fish briefly on both sides until lightly golden.
- Add onions, mushrooms, garlic and shallot on top of fish fillets in pan. Dot with Earth Balance, pour vermouth over the top. Add optional ingredients at this time.
- Simmer gently with the lid on for five minutes. Remove lid and continue simmering. Continue to move onions and mushrooms around making sure that the sauce is spooned over the fillets as they cook.
- Cook until fish flakes with fork.
- Season with salt and pepper to taste.
- Serve with rice or potatoes.
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