Fish Marsala

Author: Justin
Serves 2-4
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.