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Curious1

Cod with Mushrooms, Garlic & Vermouth from Fine Cooking. We enjoyed this, I used mahi.

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Joined: Dec 9, 2005

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Posted to Thread #15687 at 10:23 am on Jul 30, 2009

* Exported for MasterCook 4 by Living Cookbook *

Cod with Mushrooms, Garlic & Vermouth

Recipe By : Fine Cooking
Serving Size : 4 Preparation Time: 0:00
Categories : Fish Main Dish
Vegetable


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tbs (1/2 stick)cold unsalted butter
10 oz white or baby bella (cremini) mushrooms,
-- wiped clean and sliced about 1/8-inch-thick
4 medium cloves garlic, minced
1/2 cup dry vermouth
3 1/2 Tbs chopped fresh parsley
1 Tbs balsamic vinegar
1/2 tsp kosher salt; more to taste
1/4 tsp freshly ground black pepper; more to taste
4 6-oz skinless cod fillets*

1. In a heavy 12-inch skillet, melt 3 tablespoons of the butter over
medium-high heat. Add the mushrooms and cook, stirring only occasionally,
until well browned, 5 to 7 minutes. Add the garlic and cook, stirring, until
golden and fragrant, about 45 seconds. Add the vermouth, 3 tablespoons of
the parsley, the vinegar, salt, and pepper and boil until the liquid is
reduced by half, about 2 minutes.

2. Remove the pan from the heat, lightly season the cod with salt and pepper
and add it to the pan (tuck under the tails if necessary to even out the
thickness), nestling the fillets into the mushrooms and spooning some of the
mushrooms on top.

3. Bring the mixture to a gentle simmer over medium heat, cover the pan,
reduce to medium low, and simmer until just cooked through (use the tip of a
paring knife to check), 7 to 12 minutes, depending on thickness. With a
slotted spatula, transfer the fish to serving plates or a platter. Over low
heat, whisk the remaining 1 tablespoon butter into the sauce. Spoon the
sauce over the fish and serve sprinkled with the remaining 1/2 tablespoon
parsley.

Cooking Tip: *This recipe works well with many types of fish. Mahi mahi,
pollock, haddock, sole, flounder, sea bass, and halibut make perfect
substitutes; just reduce cooking time for thinner fillets.

Recipe Source: Fine Cooking


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