|1 lb. fish (catfish was okay)
||2 heaping tsp. chopped garlic
|1 med. onion, sliced and quartered
||1/2 cup dry white wine
|1 cup marsala wine
||1/2 lb. egg noodles
Fry fish in a small amount of oil to cook through; remove from
heat, and pat dry. Put the pasta up to boil, and cook until done.
Saute garlic and onion until pretty cooked -- the garlic is browning
a bit, and the onion start to clarify. Add both wines, and reduce
about halfway, stirring frequently. Season with pepper to taste.
Add the fish, and continue to reduce, stirring occasionally, until the
liquid is reduced about 3/4. Serve immediately over the pasta.
Notes and Variations
Justin thinks this could use a fair amount of salt, but left it out since
Jane likes things less salty. The fish actually comes out a bit tough
when fried; another treatment might do better. Needs some more experimentation
in general, but is decent as it is. Possible variations include a
light broth adding more flavor and salt; using some cream to thicken the
sauce and give it a different texture; and messing with the spices.
Invented 2/19/98 by Justin, who wanted to do something interesting with
fish when the oven was broken. Originally intended to be a sort of
Marsala Fish Fricasee, but the catfish kept itself together far more than
expected. Substantially based upon the Chicken Marsala recipe in
The Froog Cooks with Wine, pg. 170.