Grilled Tilapia with Marsala Butter
Do you wish for a delicious fish dish? Grilled Tilapia with Marsala Butter will not disappoint!
Things to know:
Is tilapia fish a good fish to eat?
Yes, tilapia is a good, healthy, and affordable fish, offering lean protein, vitamins (B12, niacin), minerals (selenium, potassium), and low mercury, but it’s lower in beneficial omega-3s and higher in omega-6s compared to fatty fish, so it’s best to choose responsibly farmed sources to avoid contaminants and ensure quality. Its mild flavor makes it versatile for many recipes, but sourcing matters due to varied farming practices.
What are the common ways to cook tilapia?
Common ways to cook tilapia include baking, pan-frying, broiling, and grilling, often seasoned simply with lemon, garlic, and butter or spices, and sometimes breaded with panko for extra crunch before being made into dishes like tacos or curries. Its mild flavor and flaky texture suit quick cooking methods that keep it moist.
How is tilapia farmed?
Tilapia farming involves raising these warm-water fish in various systems like ponds, freshwater net pens, or advanced indoor tanks (RAS), using controlled environments for spawning, hatching, and growing them to market size, with methods ranging from low-tech earthen ponds with agricultural byproducts to high-tech setups using AI for precise feeding and water management, focusing on feeding them well to reach market size in months.
What is Marsala wine?
Very much like Port wines, Marsala is a fortified wine. It is produced initially in Italy and ranges from dry to sweet dessert wine. Marsala is often used as a cooking wine in savory dishes like French onion soup as well as a sweet reduction sauce. It can also be enjoyed as an aperitif or dessert wine.
What is equivalent to Marsala wine?
For a Marsala substitute, use fortified wines like Madeira or sherry, dry white wine (like Chardonnay) or even a red blend for savory dishes, or create a non-alcoholic blend with white grape juice and brandy (or sherry vinegar/vanilla for a sweet profile). Choose dry for savory dishes (chicken) and sweet for desserts, matching the fortified wine’s richness or using juice/vinegar mixes for non-alcoholic versions, always considering your recipe’s needs.
Ingredients:
2 lbs tilapia fillets
1 t olive oil
1 t cajun seasoning
1 t Old Bay Seasoning
For the Marsala Butter:
8 T (1 stick) cold unsalted butter, preferably European-style such as Kerrygold, cut into 8 pieces
1 T olive oil
4 ounces cremini, baby bella, or button mushrooms, finely chopped
1 medium shallot, finely chopped (about 1/4 cup)
2 cloves garlic, finely grated or minced
1/2 t kosher salt, plus more as needed
1/3 cup marsala wine, preferably dry
Freshly ground black pepper
1 T finely chopped fresh parsley leaves
1. Preheat grill for direct grilling.
2. Spread oil on both sides of filets.
3. Sprinkle with seasoning.
4. While the grill is heating, heat 1 tablespoon of the unsalted butter and 1 tablespoon olive oil in a medium skillet over medium heat.
5. Add 4 ounces finely chopped cremini mushrooms, 1 finely chopped medium shallot, 2 finely grated garlic cloves, and 1/2 teaspoon kosher salt.
6. Cook, stirring occasionally, until the mushrooms release all of their liquid and then caramelize to a deep golden brown, about 10 minutes.
7. Add marsala wine and cook, stirring constantly, until the liquid is reduced by half, about 30 seconds.
8. Reduce the heat to low. Whisk in the remaining 7 tablespoons cold unsalted butter. Do not let it come to a boil.
9. Remove the skillet from the heat. Taste and season with black pepper and more kosher salt as needed. Stir in 1 tablespoon finely chopped fresh parsley leaves. Serve warm.
10. Place your tilapia on hot grill and cook for about 4 to 5 minutes over a medium high heat. Turn once during grilling.
11. Place a generous amount of the Marsala Butter on each fillet and serve! ENJOY!
Equipment used:
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