Ling Cod Marsala

• 2 cod filets Ling, fresh & wild caught
• kosher salt
• cracked black pepper
• 1/4 cup flour A.P., regular or gluten free
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons extra-virgin olive oil
• 3 tablespoons shallots chopped
• 2 1/2 cups crimini mushrooms cleaned, stems cut & sliced
• butter
• olive oil
• 1/2 cup marsala wine I like Colombo from Italy
• 1 cup chicken stock homemade preferred, unsalted
• 2 tablespoons flat leaf parsley chopped fine
• 2 tablespoons butter unsalted and softened
• salt
• pepper

1. Preheat oven to 200, place 2 dinner plates in to warm
2. Preheat a large saute pan on stove to medium
3. Season both sides of Ling Cod with kosher salt & cracked pepper
4. Sprinkle flour on large plate, dredge fish and set aside
5. Swirl butter & e.v. olive oil in preheated saute pan, when foam subsides, place Cod in pan
6. Turn up heat to medium-high, saute fish for 3 minutes
7. With tongs, carefully turn fish and cook 3 minutes more
8. Remove cooked fish to preheated plates in 200 degree oven
9. Prepare Marsala Sauce-
10. Place saute pan back on the stove, add more butter & olive oil
11. Add shallots, cook 1 minute to soften over medium-high heat
12. Add mushrooms, cook slightly 2-3 minutes
13. OFF THE HEAT- Deglaze with Marsala- VERY FLAMABLE!!
14. Cook down Marsala until almost dry about 1-2 minutes
15. Add chicken stock, boil until reduced to about 1/3 cup
16. Add chopped parsley
17. Incorporate softened butter, swirl in to enrich your sauce
18. Taste! add salt and or cracked black pepper if needed
19. Remove plates from oven and spoon Marsala-mushroom sauce over fish
20. Serve immediately with your favorite vegetable

cod filets ling, kosher salt, cracked black pepper, flour ap, unsalted butter, extravirgin olive oil, shallots, crimini mushrooms, butter, olive oil, marsala wine i, chicken, flat leaf parsley, butter, salt, pepper

Taken from www.yummly.com/recipe/Ling-Cod-Marsala-1659883 (may not work)