Etched Aromas of Carmel, Maple Syrup ...

I have reintroduced an old friend back into my kitchen -- Marsala.  Not sure why, exactly, he/she's been missing for around three years, but that is the case.  Note the Wine Enthusiast take on the Florio Fine Dry Marsala we have always used.  You can go with the sweet version, but if I want sugars, I'll add them myself.  Besides, who wants to mess up the "etched aromas" with something else?

The tilapia recipe is going on now in my house along with risotto (added grated Romano and some freshly chopped fresh basil leaf out of the herb garden) and some sliced fresh tomato (somebody else's garden).  Its Sicilian in character. The next one is the next one - its Southern.

Tilapia with Marsala Sauce

(Makes 4 servings)

4 tilapia fillets
Kosher salt to taste
Fresh ground black pepper to taste
All-purpose flour
3 Tablespoons extra-virgin olive oil
2/3 cup dry or semi-sweet Marsala wine
10 ounces mushrooms, trimmed and sliced
½ small onion, chopped

Sprinkle both sides of fillets with salt and pepper. Dredge in flour, patting the fillets to dust off excess flour.

Heat 2 tablespoons oil over medium heat in a large skillet. Fry fillets until just brown on both sides; remove to a platter. Add 1/3 cup of the Marsala and stir to scrape up any brown bits on the bottom of the pan. Pour over the fish.

In the same skillet, combine mushrooms and onion with 1 tablespoon olive oil. Cook over medium heat, stirring often until tender; season to taste with salt and pepper. Stir in the remaining 1/3 cup Marsala.
Return fish and sauce to the skillet. Cook over low until heated through, adding a bit of water if needed for a saucy consistency. Serve fillets on a platter with the Marsala sauce spooned over them.

***

Wine Enthusiast: "Florio's Dry Marsala shows etched aromas of carmel, maple syrup, candied chestnut, butterscotch and dried prune. This historic fortified wine opens with a saturated almond color and offers an opulent, textured feel in the mouth. (Mar 2011)"

***

Pecan-Encrusted Fish with Florio Marsala

2-6 ounce fresh tilapia fillets (best with red snapper or grouper if you can find them - $)
1 beaten egg, seasoned with a pinch of Old Bay Seasoning
¾ cup crushed pecans, pulsed in a food processor
Salt and pepper to taste
1 tablespoon olive oil
1 cup heavy cream
1 tablespoon fresh chopped tarragon
1 tablespoon Florio Dry Fine Marsala

Season the fish on both sides with salt and pepper. Dip into the seasoned egg mixture, then into the crushed pecans.

In a medium non-stick skillet, add the oil and saute the fish until the center is flaky, turning frequently.

In a small saucepan, bring cream and tarragon to a slow simmer and reduce until it coats the back of a spoon.

Whisk in the Florio Marsala and drizzle onto the fish.