Garlic Creamed Fish

by | May 24, 2022 | Cooking | 0 comments

A Change Up Delicious Fish Recipe

I love fish for dinner.  Fried fish is always a great meal, but sometimes we like to mix it up and try new fish recipes.  Here is a great fish recipe that works well with bass, crappie, catfish and even shrimp. Served on a bed of angel hair pasta, give this fish recipe a try with a slice of crusty bread and a glass of white wine.


Modern Wild Man Fish in Garlic Cream Sauce with Sun Dried Tomatoes

1 pound of cleaned fish fillets cut into bite sized pieces
1/2 T Olive Oil
3 T Salted butter
8 Large cloves of garlic smashed and chopped
1 Medium yellow onion diced
1/2 C White wine (I use Pinot Grigio)
1 3/4 C Heavy cream
8 Oz Jar of sun dried tomatoes
3 C Baby spinach
1 C Parmesan cheese
2 t Dried Italian seasoning
1 t Dried Basil
1/2 t Kosher salt
Several grinds of black pepper

In a large heavy skillet melt the butter and mix in the olive oil over medium / low heat.  Add the garlic to the melted butter and oil and gently cook for 2 minutes, stirring occasionally.  Next lay the fish flat in the hot butter, oil and garlic and cook for 2 additional minutes, turn the pieces of fish and cook for 1 more minute.  Remove the fish with a pair of tongs to a clean bowl and save for later.

Next add in the diced onion and cook still on medium / low until the onion begins to soften.  Pour in the white wine to deglaze.  Let the wine reduce slightly to help bring out its flavor, 2 or 3 minutes.  Now add in the 8 oz jar of sun dried tomatoes drained, I like to chop them, but whole is fine too.  Let the tomatoes simmer in the wine for 3 minutes.
Reduce the heat slightly and pour in the heavy cream.  Stir everything together well and gently simmer.  Add in the spinach and fold it into the sauce, allow the spinach to wilt.  When the spinach wilts and reduces, put in the parmesan cheese.  Give the cheese 1 or 2 minutes to melt, folding gently with a spoon.
Finally add the fish back into the pan.  Stir in the italian seasoning, basil, and salt and pepper to taste.  Let everything come back up to temperature, and you are ready to serve.



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