*seared Fresh Market Catch Recipe
Fire Roasted Tomato Sauce, Mushroom Duxelle
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation and Cooking Steps
- 1
Prepare the Fire Roasted Tomato Sauce
In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add 2 cups of fire-roasted tomatoes, 1 minced garlic clove, and a pinch of salt and pepper. Simmer for 10 minutes, then blend until smooth.
- 2
Make Mushroom Duxelle
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add 2 cups of finely chopped mushrooms, 1 shallot (minced), and a pinch of salt. Sauté until mushrooms release their moisture and become golden brown, about 10-12 minutes. Stir in 1 tablespoon of fresh thyme and set aside.
- 3
Sear the Fish
Season the fish fillets with salt and pepper. In a non-stick skillet, heat 1 tablespoon of olive oil over high heat. Add the fish fillets and sear for 3-4 minutes on each side or until golden brown and cooked through.
- 4
Plate the Dish
On each plate, spoon a generous amount of fire-roasted tomato sauce, place the seared fish on top, and garnish with mushroom duxelle. Serve immediately.
