We like to take advantage of fish from the freezer case for a quick dinner. Frozen fish often is sold in four-packs, ready to provide a healthful and fast supper for busy weeknights. Any white fish will work in this recipe. We like mahi-mahi and even salmon fillets, which we thaw overnight in the refrigerator. If you have fresh seafood available, all the better.
This recipe teams the fish with seasonal chard and mushrooms. We used button mushrooms, but you can dress up this entree even more by choosing shiitake, oyster or a mixture of the more exotic offerings that are increasingly found in supermarkets and farmers markets.
Tips: We seared, then baked the fish to make it more attractive, but you can streamline this recipe by skipping the oil-and-saute step and bake it for about 15 minutes. Saves calories too.
Spray your baking dish with nonstick spray to ease cleanup.
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If you have leftovers, team the fish and veggies with cooked pasta or rice.
Beverage tip: A fruity viognier would be a great match for the seafood and vegetables.
White Fish with Mushrooms and Chard
Prep: 10 minutes Cook: 18 minutes Yield: 4 servings
4 white fish fillets, thawed if frozen
1/2 teaspoon salt
Freshly ground pepper
1 tablespoon olive oil
2 teaspoons butter or to taste
4 green onions, diced
1 carton (8 ounces) sliced button mushrooms
cup dry white wine
6 chard leaves, coarsely chopped, or 1 cup baby spinach
Heat oven to 375 degrees. Season the fish with1/4 teaspoon of the salt and pepper to taste. Heat the oil in a large skillet over medium-high heat. Sear fish on both sides until lightly browned, about 3 minutes per side. Place in a lightly greased baking pan. Bake until fish flakes through, about 9 minutes.
Meanwhile, melt butter in the skillet over medium-high heat. Add green onions, mushrooms, remaining 1/4 teaspoon of the salt and pepper to taste. Cook, stirring, until mushrooms soften slightly, 3-5 minutes. Add the wine; cook, stirring occasionally, letting mushrooms soak up liquid (add additional wine if necessary), about 7 minutes. Stir in the chard; cook until chard has wilted, about 5 minutes longer. Place fish fillets on individual plates; top with chard-mushroom mixture.