1/4teaspoonfreshly ground black pepper or more to taste
24ouncesWhitefish 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.
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.