I've always been a fan of Scallopini and Porcini/Marsala dishes. When I found it was used for fish I was all in on it. Here's what I did.
- Dried Porcini mushrooms
- Cremini mushrooms
- Marsala wine
- Olive oil
- butter
- Salt & Pepper
- flour
- Rockfish (or whatever you got from you last trip ;))
Soak Porcini in water (*SAVE LIQUID!!), strain liquid with cheesecloth for grit and save for later, slice & saute Cremini in butter & olive oil, add soaked Porcini, continue cooking, deglaze with Marsala wine & Porcini liquid, simmer down to sauce consistency, taste & season with salt & pepper, set aside.
Salt & lightly flour fish fillets, saute in butter/olive oil, plate. Add an Emeril amount of butter to the mushrooms & reheat, pour over fish. Done.
(*Forgive my lack of measurements, I'm Greek & we do a lot of taste testing instead ;D)