Fish Steaks With Tomatoes And Mushrooms
|Olive oil||3 Tablespoon|
|Halibut steaks/Salmon/ swordfish steaks||4|
|Shallot/Scallion||1 Large, finely chopped (White Part Only)|
|Tomatoes/2 cups canned crushed tomatoes||2 Large, cored, seeded, and coarsely chopped|
|Mushrooms||10 Ounce, sliced 1/4 inch thick|
|Dry white wine/Basic chicken stock/ canned chicken broth / fish stock||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Tablespoon|
|Black pepper||1⁄8 Teaspoon|
|Egg noodles||2 Cup (32 tbs)|
|Water||1 Cup (16 tbs)|
|Frozen green peas||10 Ounce (1 Package, Thawed And Drained)|
Heat the oil in a deep 12-inch skillet over moderate heat for 1 minute.
Pat the fish dry with paper toweling, then add to the skillet and brown lightly 2 to 2 1/2 minutes on each side.
Transfer to a plate.
Saute the shallot in the skillet drippings for 2 minutes or until limp.
Add the tomatoes, mushrooms, wine, parsley, salt, and pepper, and bring to a simmer.
Stir in the noodles and water, cover, and cook for 8 minutes.
Add the peas and browned halibut, cover, and simmer 5 minutes more.