Fish Steaks With Tomatoes And Mushrooms Recipe
Ingredients
| Olive oil | 3 Tablespoon | |
| 4 halibut, salmon, or swordfish steaks | ||
| Scallion | 1 Large, finely chopped | |
| 2 large tomatoes, cored, seeded, and coarsely chopped, or 2 cups canned crushed tomatoes | ||
| 10 ounces mushrooms, sliced 1/4 inch thick | ||
| 1/2 cupdry white wine or Basic Chicken Stock or canned chicken broth or fish stock | ||
| Parsley | 2 Tablespoon, minced | |
| Salt | 1/4 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| 2 cups fine egg noodles | ||
| Water | 1 Cup (16 tbs) | |
| Frozen green peas package | 1 , drained | |
Directions
Heat the oil in a deep 12-inch skillet over moderate heat for 1 minute.
Pat the fish dry with paper toweling, then add to the skillet and brown lightly 2 to 2 1/2 minutes on each side.
Transfer to a plate.
Saute the shallot in the skillet drippings for 2 minutes or until limp.
Add the tomatoes, mushrooms, wine, parsley, salt, and pepper, and bring to a simmer.
Stir in the noodles and water, cover, and cook for 8 minutes.
Add the peas and browned halibut, cover, and simmer 5 minutes more.
Pat the fish dry with paper toweling, then add to the skillet and brown lightly 2 to 2 1/2 minutes on each side.
Transfer to a plate.
Saute the shallot in the skillet drippings for 2 minutes or until limp.
Add the tomatoes, mushrooms, wine, parsley, salt, and pepper, and bring to a simmer.
Stir in the noodles and water, cover, and cook for 8 minutes.
Add the peas and browned halibut, cover, and simmer 5 minutes more.
Chef
