Fish fillets in sauce have always been a Nuyorican staple. Not so much  back on the island of Puerto Rico. This is something  that was appropriated by Boricua cuisine when they came to the mainland U.S. Honestly, I don’t recall fish with  sauce dishes when I was growing up back in Spanish Harlem. It was normally fried fish or in stews. But as our palate expanded, sauces began to be incorporated. So, today, fish in a sauce is one of our favorite takes on cooking seafood.

The rendition given is fish in a mushroom sauce. Now, this could be a whole fish, cleaned and scaled (with head intact) or with fish fillets, as in this recipe. In some variations, the fish can be steamed or, as we do it today, poached in a little water. The mushroom sauce is easy to prepare. All you do is sauté onions in butter, add some shallots and mushrooms. Then, when mushrooms have wilted, blend them in a blender or food and stir in some cream.  Simple, easy and delicious. This time around we serve the fish and sauce with quinoa. But you can use  rice, couscous, or even pasta, Whichever side dish you choose, it makes for a memorable meal.

FISH FILLETS IN A MUSHROOM SAUCE

Ingredients:

4 skinless, boneless fish fillets such as cod, striped bass, turbot, haddock, whitefish, tilapia or snapper, about 1-inch thick, about 3 pounds
1 cup water
5 tablespoons butter
2 tablespoons chopped shallots
¼ pound mushrooms, washed and cut into thin slices
Salt and black pepper to taste
¼ teaspoon dried oregano
¼  cup dry white wine
3 tablespoons heavy cream

Instructions:

  1. Rinse fish fillets under cold running water and pat dry with paper towels.
  2. In a large saucepan or skillet, place fish fillets. They could be layered if they all don’t fit in the saucepan. Add  cup water, bring to a boil, cover, lower heat and cook  for 5-8  minutes or until fish flakes easily with a fork. Carefully remove the fish with a slotted spoon and set aside.
  3.  Heat 2 tablespoons butter in the same skillet or saucepan. Add shallots and cook over medium heat until wilted
  4.  Add mushrooms, sprinkle with salt, pepper and oregano. Cook, stirring until wilted. Add the wine and simmer, uncovered, for about 3  minutes.
  5.  Put the mushroom mixture into a food processor or blender and blend thoroughly. Return to the skillet and bring to a simmer. Swirl in the remaining butter and stir in the cream.
  6.  Transfer fish to a warmed serving platter, add mushroom sauce and serve.
    Yield: 4-6 servings.