Best Cod With Mushrooms Garlic Vermouth Recipes

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BAKED FISH WITH MUSHROOM WINE SAUCE



Baked Fish with Mushroom Wine Sauce image

This is a delicious baked fish recipe for two with a light topping that adds great flavor. Cod, orange roughy or any other white fish works well in this recipe.

Provided by Chris from Kansas

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

2 teaspoons margarine
1 cup chopped mushroom
2 tablespoons lemon juice
1 clove garlic, minced
1 dash salt
1 dash pepper
10 ounces fish fillets
1/4 cup chopped scallion
1/4 cup dry vermouth or 1/4 cup other wine
1 tablespoon chopped fresh parsley (optional)

Steps:

  • Preheat oven to 400.
  • In small skillet, heat margarine until bubbly and hot; add mushrooms, lemon juice, garlic and seasonings and saute over high heat, stirring occasionally, until most of liquid has evaporated.
  • Place fish in 1-qt.
  • casserole and top with mushroom mixture, scallions and vermouth; bake until fish is opaque and flakes easily when tested with a fork, about 10 minutes.
  • If desired, sprinkle with parsley just before serving.

COD WITH MUSHROOMS, GARLIC & VERMOUTH



Cod with Mushrooms, Garlic & Vermouth image

A quick fish meal made by sauteing the mushrooms, garlic and vermouth then adding the fish to finish simmering in the rich sauce.

Provided by Marisa Franca @ All Our Way

Categories     Main Course     seafood

Time 22m

Number Of Ingredients 11

4 Tbs. cold unsalted butter
5 oz baby bella (cremini mushrooms, wiped clean and sliced 1/8 inch thick)
1 oz dried wild Italian porcini mushrooms
1 cup chicken broth
4 medium cloves garlic (minced)
1/2 cup dry vermouth
1 Tbs. balsamic vinegar
3 1/2 Tbs. chopped fresh Italian parsley or use 10 green onions cleaned and chopped
1/2 tsp. kosher salt; q.b. {quanto basta} to your taste
1/4 tsp. freshly ground black pepper; q.b.
Four 6-oz. skinless cod fillets (or whatever you wish seasoned with salt and pepper)

Steps:

  • To reconstitute the porcini mushrooms: Soak the mushrooms in 1 1/2 cups of warm broth for about 30 minutes. Remove the mushrooms with a slotted spoon and set aside. Pour the liquid through a coffee filter, reserving flavorful liquid. Gently rinse the mushrooms under cold water and pat dry. I used the reserved liquid for the quinoa but you may add it to any recipe to achieve an intense mushroom flavor.
  • In a heavy 12-inch skillet, melt 3 Tbs. 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 Tbs. of the parsley or the white lower part of the green onions, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.
  • Remove the pan from the heat, add the seasoned cod to the pan ( tuck under the tails if necessary to even out the thickness), scrunch the fillets into the mushrooms then spoon some of the mushrooms and sauce on top.
  • Bring the mixture to a gentle simmer over medium heat, cover the pan, reduce to medium low, and simmer until just cooked through. Use a pairing knife to check the inside of the fish -- it should just not look raw. This should take about 7 to 12 minutes, depending on the thickness.
  • With a slotted spatula, transfer the fish to a serving platter.
  • Over low heat, whisk the remaining 1 Tbs. butter into the sauce. Spoon the sauce over the dish and serve sprinkling the remaining 1/2 Tbs. parsley or the green onions over it.

Nutrition Facts : Calories 306 kcal, Carbohydrate 10 g, Protein 32 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 103 mg, Sodium 552 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

COD WITH MUSHROOMS, GARLIC & VERMOUTH RECIPE - (4.6/5)



Cod with Mushrooms, Garlic & Vermouth Recipe - (4.6/5) image

Provided by garciamoss

Number Of Ingredients 9

4 Tbs. 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
Four 6-oz. skinless cod fillets

Steps:

  • In a heavy 12-inch skillet, melt 3 Tbs. 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 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes. 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. 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 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.

BROTHY COD WITH PEAS AND MUSHROOMS



Brothy Cod With Peas and Mushrooms image

In this recipe, tender, flaky cod is poached in a light, flavorful broth that optimizes bottled clam juice, a versatile yet underused ingredient. The juice is perfect for weeknight cooking, when shortcuts to big flavor are key, and it adds a subtle, briny backbone to any broth. This broth is also infused with rich shiitake mushrooms, aromatic garlic and a generous boost of bright ginger. Pearl couscous gets toasted before boiling, adding nutty notes to the soup. It also contributes delightful chewiness, but other small pastas like ditalini or orzo are also good substitutes, though cook time may need to be adjusted accordingly.

Provided by Kay Chun

Categories     dinner, lunch, weeknight, seafood, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons extra-virgin olive oil
1/2 small yellow onion, thinly sliced (about 1/2 cup)
3 garlic cloves, thinly sliced
2 tablespoons minced fresh ginger
6 ounces fresh shiitake mushrooms, stemmed and sliced 1/4-inch thick (about 2 cups)
Kosher salt and black pepper
1 cup pearl couscous
1 (8-ounce) bottle clam juice
1 1/2 pounds skinless cod fillet, cut into 1 1/2-inch pieces
1 cup thawed frozen peas
1/4 cup chopped scallions

Steps:

  • In a large pot or Dutch oven, heat 2 tablespoons oil over medium. Add onion and cook, stirring occasionally, until softened, about 3 minutes. Add garlic and ginger, and cook, stirring, until fragrant, 1 minute.
  • Add mushrooms and the remaining 1 tablespoon oil, and season with salt and pepper. Cook, stirring occasionally, until lightly golden, about 3 minutes. Add couscous and stir until lightly toasted, about 2 minutes.
  • Add clam juice and 5 cups water, and bring to a boil over high heat. Reduce heat to medium and simmer until couscous is al dente, about 10 minutes.
  • Add cod and peas and bring back to a simmer. Cook, stirring occasionally, until fish is flaky and and cooked through and couscous is tender, about 5 minutes longer. Stir in scallions and season with salt and pepper.
  • Divide cod, vegetables and couscous across bowls, and top off with remaining broth. Serve warm.

COD SMOTHERED WITH WILD MUSHROOMS



Cod Smothered With Wild Mushrooms image

Provided by Molly O'Neill

Categories     dinner, one pot, main course

Time 25m

Yield Four servings

Number Of Ingredients 9

1 teaspoon olive oil
2 1/2 cups cubed wild mushrooms
1 clove garlic peeled and minced
2 teaspoons salt
Freshly ground pepper to taste
3 tablespoons chopped Italian parsley
1 cup mushroom broth
3 teaspoons fresh lemon juice
4 4-ounce cod fillets

Steps:

  • Heat the olive oil in a large, nonstick skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 2 minutes. Add the garlic and cook for 30 seconds longer. Stir in 1 teaspoon of salt, pepper, 2 tablespoons of parsley and mushroom broth. Simmer for 10 minutes. Stir in 2 teaspoons of lemon juice.
  • Season the cod with 1 teaspoon of salt and pepper. Drizzle with 1 teaspoon of lemon juice. Place the fillets in the skillet, spooning the mushroom liquid over the top. Reduce the heat to medium-low and braise until the fish is cooked through, about 6 minutes. Place 1 cod fillet on each of 4 plates and spoon the mushroom sauce over the top. Sprinkle with the remaining parsley and serve immediately.

Nutrition Facts : @context http, Calories 121, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 2 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 0 grams, Sodium 496 milligrams, Sugar 1 gram

BAKED COD WITH MUSHROOMS



Baked Cod with Mushrooms image

"I created this when I was on a low carb diet," writes Kim Thomas of Monahans, Texas. "It tastes delicious and is perfect as a light dish." We think you'll agree! If you're sensitive to spicy foods, use a bit less jalapeno.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 9

5 small fresh mushrooms, sliced
1 jalapeno pepper, seeded and finely chopped
2 tablespoons chopped onion
3 teaspoons butter, divided
2 cod fillets (4 ounces each)
1/2 teaspoon lemon-pepper seasoning
1/2 teaspoon steak seasoning
1 tablespoon dry bread crumbs
1/4 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large skillet, saute the mushrooms, jalapeno and onion in 2 teaspoons butter until tender. Place fillets in an ungreased 8-in. square baking dish. Sprinkle with lemon-pepper, steak seasoning and bread crumbs. Top with mushroom mixture. Divide remaining butter and place on each fillet., Cover and bake at 400° for 10 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until fish flakes easily with a fork.

Nutrition Facts : Calories 199 calories, Fat 10g fat (6g saturated fat), Cholesterol 68mg cholesterol, Sodium 503mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

SAUTEED COD WITH GARLIC-HERB VINAIGRETTE AND BAKED PORTOBELLO MUSHROOMS



Sauteed Cod with Garlic-Herb Vinaigrette and Baked Portobello Mushrooms image

Provided by Eric Ripert

Categories     Fish     Garlic     Herb     Mustard     Onion     Sauté     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Vinaigrette
1 whole head of garlic
1 1/2 tablespoons Sherry wine vinegar
1 1/2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh chives
1 1/2 teaspoons chopped Italian parsley
1 teaspoon minced shallot
1 teaspoon chopped fresh tarragon
1/2 cup extra-virgin olive oil
Fine sea salt
Mushrooms
4 4- to 5-inch-diameter portobello mushrooms, stemmed
1/3 cup extra-virgin olive oil
2 garlic cloves, chopped
8 fresh rosemary sprigs
8 fresh thyme sprigs
Fish
4 7- to 8-ounce skinless cod fillets
Quick-cooking flour (such as Wondra)
2 tablespoons canola oil

Steps:

  • For vinaigrette:
  • Preheat oven to 400°F. Wrap garlic in foil. Place foil packet directly on oven rack and roast garlic until tender, about 40 minutes. Cool garlic. Peel and finely mash enough garlic cloves to measure 1 tablespoon packed. Place mashed garlic in heavy small saucepan. Add vinegar, mustard, chives, parsley, shallot, and tarragon. Gradually whisk in olive oil. Season vinaigrette to taste with sea salt and pepper. DO AHEAD: Vinaigrette can be made 1 day ahead. Cover and refrigerate.
  • For mushrooms:
  • Preheat oven to 400°F. Brush mushrooms all over with olive oil. Place mushrooms, rounded side down, on foil-lined baking sheet. Sprinkle with sea salt and pepper, then chopped garlic. Arrange 2 rosemary sprigs and 2 thyme sprigs on each. Roast mushrooms until tender, about 25 minutes.
  • Meanwhile, prepare fish:
  • Sprinkle fish with sea salt and pepper; dust lightly with flour. Heat canola oil in heavy large skillet over medium-high heat. Add fish and sauté until brown and just opaque in center, about 5 minutes per side.
  • Whisk vinaigrette over low heat to warm slightly. Thinly slice each mushroom on slight diagonal; overlap slices in row on 1 side of each plate. Spoon vinaigrette onto opposite side of plate; top with fish.

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