Enjoy another gourmet kosher recipe from “Cooking for a Cause”, the cookbook that brought hundreds of Syrian Jewish women together to cook and freeze kosher meals for the Sephardic Bikur Holim Food Pantry. These goumet kosher cookbooks are $36 and available at the Sephardic Bikur Holim office in Deal, New Jersey or just email Renna Calvo for more info- rcalvo2292@aol.com. Don’t forget to order them as the perfect Hanuka gift for your favorite Jewish Hostess! 
Chilean Sea Bass with Mushroom Marsala Sauce The Marsala sauce may also be used over pasta, just add some heavy cream to get the consistency of a cream sauce. Delicious! p.s.Perfect for a Meatless Monday night!!!!
- 3 lbs. Chilean Sea Bass (butterflied)
- ½ cup flour
- olive oil cooking spray
- 12 shallots (finely diced)
- 1 48 oz. Baby Bella mushrooms (halved)
- ½ stick light butter or Earth Balance
- 2 tbs. extra virgin olive oil
- 1 cup Marsala cooking wine
- salt and pepper to taste
1. Rinse and dry fish, then lightly flour. 2. In a large pan, sauté fish with olive oil cooking spray. Set aside in a baking dish. 3. In a separate pot, melt butter with olive oil (prevents butter from burning). Add shallots and sauté until lightly browned. 4. Add in mushrooms and cook for 10 minutes. 5. Add in wine, salt and pepper and cook until mushrooms concentrate and there is no alcohol smell left. 6. Pour mushroom sauce over fish in the baking dish and broil no medium until fish is cooked through. (If there are a lot of mushrooms, serve as a side dish for the fish.) Sarah Chrem
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