Pescado a la Mexicana!
This luscious dish swims in a rich, chocolaty wine sauce that takes only a few minutes to prepare. Use thick cuts of firm-fleshed fish such as red or blue snapper, sea bass, kingfish, halibut, or whitefish.
1 1/2 to 2 lb. thick fish steaks or fillets
1 tsp. salt
1/4 tsp. black pepper
1 1/2 to 2 tbsp. all-purpose flour
1/2 cup vegetable oil
1 cup finely chopped onion
3 to 4 oz. mushrooms (button, shiitake, porcini, oyster), cut into 1/2-inch-thick slices
1 1/2 tbsp. grated unsweetened chocolate
1/3 cup dry or semidry white wine
Chopped fresh parsley for garnish
Sprinkle fish steaks or fillets with salt and black pepper, then dust both sides with flour. In large skillet heat oil over high heat. Fry fish about 1 minute each side, until lightly browned (fish should still be firm and not cooked through). Remove fish and set aside.
Reduce heat under same skillet to medium, add onion, and sauté 1 minute. Add mushrooms and chocolate and stir for several seconds, until chocolate is dissolved. Next, stir in wine and return fish to skillet. Cover and cook over medium heat 10 minutes or until fish easily flakes with fork. To serve, spoon sauce over fish and garnish with fresh parsley. Makes 4 servings
~Courtesy of Latina Magazine