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Marsala Tilapia

Marsala tilapia

My grandfather was famous for his chicken marsala – this marsala tilapia (for mushroom lovers like me!) was inspired by his dish.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings


  • 1 tablespoon olive oil
  • 1½ cups sliced shallots
  • 2 cloves garlic, chopped
  • 4 stalks celery, sliced
  • 2 pounds tilapia, cut into 2-inch chunks
  • 2 cups sliced cremini or baby bella mushrooms
  • ½ cup plus 2 tablespoons marsala wine, divided
  • ¼ cup chopped fresh parsley
  • 1 tablespoon drained capers
  • 1 teaspoon red chili flakes
  • ½ teaspoon kosher salt
  • Freshly ground black pepper
  • 2 tablespoons unsalted butter, diced


Heat oil in a large skillet over medium-high heat. Add shallots and garlic, and cook until softened, about 5 to 8 minutes.  Add celery and sauté 3 minutes more. Add tilapia and cook 5 minutes, carefully stirring to prevent breaking up fish too much. Add mushrooms, 2 tablespoons wine, and ¼ cup water.  Cover skillet and simmer until fish is cooked through, about 10 minutes. Stir in parsley, capers, chili flakes, salt, and pepper to taste.
While fish is cooking, combine remaining ½ cup wine and butter in a small saucepan. Bring to
a simmer and cook, stirring, until thickened and warm, about 5 to 7 minutes. Serve as a sauce
with fish.