COD IN RED WINE
Steps:
- Heat the olive oil in a skillet. Add onion and garlic and begin to saute. Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook).
- Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup.
- Right before serving bring the sauce back to a simmer and add the fish. Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in butter and parsley (don't worry if fish falls apart).
- Adjust seasoning and spoon in deep plates over rice, potatoes or garlic croutons.
BLACK COD WITH MUSHROOMS, BACON, AND RED WINE SAUCE
Steps:
- Cook bacon in a high-sided large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
- Add quartered mushrooms, onion, and 1 tablespoon butter to bacon drippings in skillet. Increase heat to medium-high, and cook, stirring often, until mushrooms are lightly browned, about 10 minutes. Stir in wine, and bring to a simmer; cook 5 minutes. Stir in demi-glace mixture, ketchup, maple syrup, onion powder, garlic powder, chili powder, and Creole seasoning. Return to a simmer over medium-high. Reduce heat to medium; and gently simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, and stir in 1/4 teaspoon salt. Cover sauce, and keep warm.
- Heat oil in a large nonstick skillet over medium-high. Sprinkle fillets with remaining 3/4 teaspoons salt. Place fillets in hot pan; cook until edges are golden brown, about 5 minutes. Carefully turn fillets over; add remaining 1/4 cup butter. Tilt skillet so butter pools, and cook, basting fish often, until just cooked through, about 3 minutes. Remove from heat.
- Spoon about 1/2 cup sauce over and around each fillet. Top evenly with crumbled bacon
MUSHROOMS WITH BACON AND ONION IN RED WINE REDUCTION
These are so tasty it's ridiculous! Sweet with a touch of smokiness from the bacon. So good. Great accompaniment to BBQ steak.
Provided by Yami Zuma
Categories Vegetable
Time 30m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large non-stick skillet, melt ghee over medium-high heat.
- Saute onions and garlic until onion is clear and starting to caramelize.
- Add bacon and cook through.
- Add mushrooms, and saute until the oils in the pan have mostly been absorbed and the mushrooms start to give off moisture.
- Add remaining ingredients and bring to a boil.
- Simmer on medium to high heat until virtually all of the liquid has boiled off.
- Reduce heat to low and saute for another 5 minutes.
Nutrition Facts : Calories 195.7, Fat 10.6, SaturatedFat 5.3, Cholesterol 22.7, Sodium 118.1, Carbohydrate 13.8, Fiber 1.2, Sugar 9.6, Protein 4.3
RED WINE POACHED HALIBUT WITH BACON & MUSHROOMS
An ultra-indulgent fish dish using fresh halibut, streaky bacon, wild mushrooms and a flavourful sauce made from the simmered-down poaching liquid
Provided by Tom Kerridge
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Heat oven to 160C/140C fan/gas 3. Put the wine, stock, thyme, peppercorns and a pinch of salt in a deep-sided frying pan and bring to just below the boil. Drop in the halibut, turn down the heat and poach for 8 mins or until flaking apart. While the fish is poaching, fry the bacon in a hot frying pan for 2 mins each side until crispy. Remove from the pan, cover with foil and keep warm in the oven.
- In the same frying pan, heat the oil and 1 tbsp butter until foaming. Add the mushrooms and cook until you get a lovely golden colour. (If using a king oyster mushroom, turn over to get an even colour on both sides.) Once cooked, add the lemon juice to taste and sprinkle with a little salt.
- Lift the cooked fish from the pan, lay on a plate, cover with foil and keep warm in the oven. Turn the heat up on the poaching liquid, reduce by two-thirds, then pour through a fine sieve.
- Wash the spinach in cold water and add to the mushrooms. Season, add more butter if needed, and cook for about 3 mins, stirring until wilted. Divide the spinach and mushrooms between two plates and serve the halibut on top. Spoon over the reduced sauce and top with a rasher of crispy bacon.
Nutrition Facts : Calories 447 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
BAKED FISH WITH MUSHROOM WINE SAUCE
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
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.
MUSHROOM SAUCE WITH RED WINE
Thick and rich mushroom sauce with red wine that goes great with beef, especially filet mignon. Serve in a gravy boat and use as a gravy on grilled steaks.
Provided by TonyD
Time 40m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add mushrooms and saute until tender, about 5 minutes.
- Add wine and beef broth and cook until sauce has reduced to about 3/4 of the original volume, about 20 minutes.
- Mix water and cornstarch together in a bowl until smooth; add to the sauce. Reduce heat to medium-low and simmer until thickened, 2 to 3 minutes.
Nutrition Facts : Calories 118.3 calories, Carbohydrate 4.4 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 3.7 g, Sodium 564.7 mg, Sugar 0.9 g
BLACK COD WITH MUSHROOMS AND SANSHO PEPPER
Provided by Maggie Ruggiero
Categories Mushroom Sauté Quick & Easy Dinner Cod Anniversary Birthday Healthy Engagement Party Entertaining Gourmet Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Make broth:
- Bring water, soy sauce, mirin, sansho pepper, shallot, and one third of garlic to a boil in a 1- to 2-quart heavy saucepan, then simmer 5 minutes. Let broth stand off heat 10 minutes.
- Cook remaining garlic in oil in a 10-inch heavy skillet over medium heat, stirring, until just golden. Add all mushrooms and cook, stirring occasionally, until tender, about 3 minutes.
- Strain broth through a fine-mesh sieve into mushroom mixture, discarding solids, and simmer 1 minute.
- Sauté fish:
- Pat fish dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until hot, then sauté fish, skin side down, turning once, until golden brown, just starting to flake, and just cooked through, about 10 minutes.
- Transfer fish to shallow bowls. Reheat broth and divide among bowls, then sprinkle very lightly with more sansho pepper (if using).
CREAMY GARLIC-MUSHROOM SAUCE WITH BACON
Perfect for a weeknight dinner that has to be done now. Delicious over chicken, pork, steak, pasta, rice, or egg noodles.
Provided by lutzflcat
Categories Gravy
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, 2 to 3 minutes. Drain bacon slices on paper towels and set aside.
- Reserve 1 tablespoon bacon grease in the skillet. Add butter and melt over medium heat. Stir in onions and saute until soft and translucent, 2 to 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add mushrooms and toss to thoroughly coat with the butter-onion-garlic mixture. Season with nutmeg and pepper and cook until browned, 4 to 5 minutes.
- Combine chicken broth, balsamic vinegar, soy sauce, and cornstarch in a bowl and whisk until well combined. Stir into mushroom mixture, pour in heavy cream, stir in reserved bacon, and simmer until sauce is bubbly and thickened, about 2 minutes.
- Adjust seasoning and serve immediately garnished with chopped parsley.
Nutrition Facts : Calories 213.8 calories, Carbohydrate 8.3 g, Cholesterol 61.2 mg, Fat 18.9 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 11.2 g, Sodium 392.5 mg, Sugar 2.6 g
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- Whisk together 1 cup hot water and demi-glace in a small bowl until dissolved; set aside. Cook bacon in a high-sided large skillet over medium, turning occasionally, until crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels, reserving drippings in skillet.
- Add quartered mushrooms, onion, and 2 tablespoons butter to bacon drippings in skillet. Increase heat to medium-high, and cook, stirring often, until mushrooms are lightly browned, about 10 minutes. Stir in wine, and bring to a simmer; cook 5 minutes. Stir in demi-glace mixture, ketchup, maple syrup, onion powder, garlic powder, chili powder, and Creole seasoning. Return to a simmer over medium-high. Reduce heat to medium; and gently simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, and stir in 1/2 teaspoon salt. Cover sauce, and keep warm.
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