Trevally Marsala

Name: Trevally Marsala
Prep time: 20 min
Cook time: 14 min
Total time: 34 min
Ingredients: 700 grams trevally fillets.; 2 tablespoons flour, seasoned for fish fillets.; Salt and pepper, to taste.; 40 grams butter.; 100 grams mushrooms, thinly sliced.; 1 tablespoon flour.; 1 tablespoon water.; ½ cup dry Marsala wine.

SpotX Wild Foods Recipe from Ursula Browne
Prep:20 minutes Cook:14 minutes Difficulty:2

Ingrediants:

700 grams trevally fillets.
2 tablespoons flour, seasoned for fish fillets.
Salt and pepper, to taste.
40 grams butter.
100 grams mushrooms, thinly sliced.
1 tablespoon flour.
1 tablespoon water.
½ cup dry Marsala wine.

Directions:

Skin and bone trevally, cut into portions.
Coat the fish fillets in seasoned flour.
Melt the butter over moderate heat in large pan until it sizzles.
Gently cook fish fillets for 2-3 minutes on each side, until golden.
Drain fillets on paper towels and keep warm in the oven.
Add a little more butter to the pan.
Cook the mushrooms, turning constantly.
In a small bowl mix the remaining ingredients.
Stir in the Marsala until smooth.
Pour this mixture into frying pan with mushrooms and bring to the boil.
Stir on a moderate heat for 5 minutes.
When the sauce thickens add the fish fillets and reheat gently.
Serve the fillets coated with the Marsala mushroom sauce.

Trevally Recipes

Mark’s Trevally Kokoda

Smoked Trevally Spread

Whole Tandoori Trevally

Fried Trevally Fillets

Smoked Trevally Pie

Trevally in a Mushroom and Cheese Sauce

Trevally Julienne

Trevally Marsala

Trevally
Like kahawai, trevally was for many years considered only good as bait. The flesh is relatively dark and quite oily, making it ideal for smoking. Filleted, the fish has a strong flavour that works well in pasta and other dishes where sauces might overpower the more delicate taste of other species. Trevally is also excellent grilled or barbecued as steaks, fillets or cooked whole. Where possible, leave the skin on – it helps keep the fish together and the fat under the skin keeps the flesh moist.
Trevally makes brilliant raw or marinated fish and is great in sushi or as sashimi. Trevally is best eaten fresh, as it does not freeze well.
Trevally can be caught seasonally around most of the New Zealand coast and quite often the schools of these fish can be seen gorging in krill on the surface. While this makes them relatively easy to find and catch for recreational fishers, unfortunately a commercial seine boat can hoover up whole schools in a single sweep.
Trevally are easy to fillet and are dealt with in the same way as you would a snapper. Removing the skin can be a little more difficult and requires a sharp knife run flat and firm between the skin and the flesh to remove in one piece. Because of its lack of ‘real’ scales, some people cook their trevally fillets with the skin on.