Tilapia Marsala with Rice


For a change, I knew exactly what I wanted to do with this recipe And actually Did it.


Mushrooms (baby bellas) were sauteed in a little olive oil and a little butter until they had released all their liquid, as the liquid started to evaporate, added marsala, approx. 1c and continued letting the mushrooms saute and the liquid reduce.
Put the asparagus in a small skillet, covered in water – over med-high heat, brought to a boil then turned off heat and let sit in the water approximately 5 minutes before draining.
White long-grain rice cooked in just water for 20 minutes until tender – I didn’t season the rice because everything else would have lots of flavor

Tilapia was dipped in an egg wash and then cornstarch and cooked in a relatively hot skillet with a little olive oil until brown and cooked through. I used cornstarch so that it would be fairly light and because of the whole gluten-free thing. I could have used gluten-free flour but I wanted the texture of the cornstarch


As the fish was cooking, added approx. 2Tbsp of butter to the mushrooms then a mixture of cornstarch and water to thicken the sauce. I wanted it to “stick” to the fish and not be too liquid-y but I wanted the richness of the butter.

Also, as the fish was finishing, I turned up the heat under the asparagus and poured in a little blood orange olive oil and, as the asparagus started to “toast”, added a splash of Balsamic vinegar at the end.

Served everything with a sprinkling of freshly ground pepper.

Everything worked out perfectly (although I did use every skillet we own and sort of destroyed the kitchen) – I wanted the taste and texture of a chicken marsala but with tilapia for Fish Monday. The touch of orange on the asparagus was a nice contrast and a little bit of a surprise. It must have been fairly good, my Heart had seconds! YUM!

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