Whitefish with Mushrooms and Vermouth
Whitefish with Mushrooms and Vermouth delivers sophisticated flavor–but is easy enough for every day dinner.
I still remember my first encounter with “boozy” food. No I don’t mean college food designed to get you drunk, like jello shots or vodka watermelon. What I’m referring to are more elegant dishes, enhanced with alcohol for the flavor it delivers.
At the time, I was in high school, and on a slow Friday night, I went out to dinner with my parents. At their urging I started out with a cup of turtle soup—which happened to come with a shot of sherry on the side. Suspicious, I tried it plain first, then threw caution to the wind and poured in the sherry. The transformation was memorable!
And was the start of a long love affair with sherry.
But only recently did I learn that vermouth can deliver a similar taste experience.
So, when I saw this recipe for Whitefish with Mushrooms and Vermouth, I was all in.
The dish, from Fine Cooking (link has since been removed), is super simple but loaded with flavor from earthy mushrooms, savory garlic and, of course, fragrant vermouth.
Prepared in a single pan, you simply cook a few ingredients for the sauce, add in the fish, cover to (briefly) finish cooking and serve.
The original recipe called for cod, but I used halibut which I love for its ability to not crumble in cooking. But the flavors would complement almost any whitefish!
Now the super simple part is another aspect I appreciate, especially now. As covid wears on, I seem to need more easy dishes to deal with those flagging energy days. But I don’t want to eat something that’s low on flavor ‘cause then I’d feel deprived.
Thankfully Whitefish with Mushrooms and Vermouth delivers on both counts.
Whitefish with Mushrooms and Vermouth
Ingredients
- 4 Tablespoons butter
- 10 ounce thinly sliced mushrooms cremini or white
- 4 medium cloves garlic minced
- 1/2 cup dry vermouth
- 3-1/2 Tablespoons chopped fresh parsley divided
- 1 Tablespoon balsamic vinegar
- 1/2 teaspoon salt or more to taste
- 1/4 teaspoon freshly ground black pepper or more to taste
- 24 ounces Whitefish cut into 6 ounce fillets
Instructions
- In a large skillet, melt 3 Tablespoons of the butter over medium-high heat. Add mushrooms and cook, stirring occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook, stirring about 45 seconds. Add the vermouth, 3 Tablespoons of the parsley, the vinegar, salt, and pepper. Boil until the liquid is reduced by a third, about 2 minutes.
- Lower the heat to medium, add the fish to the pan, sprinkle with salt and pepper, then spoon some of the mushrooms and liquid on top.
- Cover the pan and simmer until just cooked through, 7 to 12 minutes, depending on thickness. Transfer the fish to serving plates. Over low heat, whisk the remaining 1 Tablespoon butter into the sauce. Spoon the sauce over the fish and garnish with the remaining 1/2 Tablespoon parsley.
Nutrition
- Easiest Pommes Dauphinoise (Scalloped Potatoes)
- Graveyard Chocolate Mousse
Inger, not only does your fish sound good your photos are great…they could be right from a magazine.
This is one of my weaknesses, mushrooms and fish. Yummy!
I don’t cook with wine much, but I would like to do it more. It really does elevate the dish. This looks like a dish hold throughly enjoy!
I am still surprised at the flavor boost you can get from just a little sherry or brandy or…
Turtle Soup with sherry was probably my first, too – or maybe it was my mother’s trifle with sherry? Either way, it was love at first slurp! I do not cook enough white fish – or whitefish! I wonder if we can get it here? This sounds marvelous, Inger.
Ooo, trifle with sherry. Now I have to do that!
This looks great! Always ready for something a bit different with fish.
With our Community Supported Fishery subscription, we are always ready for new recipes too.