White Fish and Tomato Fricassee
Mastronardi Produce/SUNSET
Preheat oven to 350°F.
Remove any small bones from fish. Season to taste with salt and pepper. In an
ovenproof frying pan, heat 1 tablespoon oil over medium-high heat. Place the
fish, flesh side down, in the pan and transfer the pan to the oven for 5-6 minutes,
or until just cooked through.
2 6-ounce white fish fillets
Kirkland Signature sea salt
Freshly ground black pepper
2 tablespoons cooking oil, divided
12 ounces wild mushrooms
2 tablespoons butter
2 small shallots, sliced
1 garlic clove, finely chopped
2 pounds SUNSET Zima grape
tomatoes, halved
Splash of dry white wine
4 ounces 35% cream (whipping cream)
Fresh parsley, chopped
Dash of lemon juice
Brush mushrooms with a pastry brush to clean. Break the mushrooms down
by hand or cut into bite-size pieces.
In a frying pan, heat 1 tablespoon oil and butter over medium-high heat.
Toss in shallots, garlic, mushrooms and tomatoes. Lower the heat and gently
sauté. Add wine and cook until reduced by half. Add cream and reduce the
fricassee until it thickens. Season to taste with salt, pepper and parsley. Just
before serving, stir in lemon juice.
Top the fish with the fricassee. Makes 2 servings.
Recipe developed by chef Jason Rosso.
