Striper Marsala

[Reelron]

This recepi is from an old issue of The Fisherman. (It may have even come from Capt. Sal Cursi?) I cook some up every time I bring home some Fresh Striper.

Striper Marsala

2-3 pounds of Striper Fillets (Cut into 4-6 oz. portions.

Flour for dredging

extra vergin Olive oil

2 tablespoons of Capers

2-3 shallots (diced finely)

6-8 mushrooms (sliced thinly)
2 teaspoons of parsley

Marsala wine (Not Manashevitz)

2 frying pans (at least one non-stick)

Preheat non-stick pan over medium heat. Place flour on dinner plate and set aside. In other frying pan, add 2 tablespoons of olive oil, shallots, capers, parsley,and mushrooms. Cook over medium heat for several minutes, then add 1 cup of marsala wine and lower temperature.

Add 2 tablespoons of olive oil to pre-heated non-stick pan. Dredge both sides of stripers in flour and place in skillet. Cook until both sides are brown and fillets are cooked.

From the other skillet, pour Marsala sauce directly over striper fillets and let simmer for 5 more minutes. Remove fillets from pan and top with sauce. (Note-if you prefer, you can make marsala sauce ahead of time. it will keep its texture and taste when reheated.)

Good luck & happy eating!

[Leif]

Thanks, going to try this one tonight!

Leif