Fish with Marsala, Shiitake & Spinach

Fish with Marsala, Shiitake & Spinach

This recipe works well with halibut, monkfish, cobia, or sea bass.
Marsala, an Italian wine from the island of Sicily is a fortified, sweet tasting wine, similar to Sherry - you ucould substitute sherry in the recipe.

From The Pritikin Edge by Robert A. Vogel, M.D., and Paul Tager Lehr.

This recipe makes 4 servings.

Braised Fish with Marsala, Shiitake Mushrooms and Spinach Ingredients:
16 ounces fish, cut into 4 ounce portions
1/3 pound shitake mushrooms, sliced
¼ cup sliced garlic
¼ cup sliced shallots
¼ cup Marsala wine
1 cup no-salt-added tomato sauce
1 teaspoon low-sodium soy sauce
½ teaspoon black peppercorns, ground
½ bunch of basil leaves, chopped
½ bunch Italian parsley, leaves chopped
½ pound spinach leaves, cut into long, thin strips

Instructions:
Pre-heat the oven to 400 degrees.
In a large non-stick skillet over high heat, sear the fish and mushrooms.
When light brown, remove fish and add the garlic and shallots.
When the garlic turns golden brown, loosen the brown bits of food on the bottom of the pan with the Marsala and reduce the mixture by half, keeping the temperature hot.
Return fish to pan and add the tomato sauce, soy sauce and black pepper.
Place skillet in oven and bake until fish is cooked (about 3 minutes, depending on the fish).
Remove from oven and place on top of stove.
Add the basil, parsley and spinach.
Cook until spinach wilts.

Nutritional info (per serving):
177 calories, 1g fat, less than 1g saturated fat, 83mg cholesterol, 24g protein, 3g fiber, 186mg sodium