Cod With Red Wine Mushroom Sauce Recipes

BAKED FISH WITH MUSHROOM WINE SAUCE

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 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.

COD WITH RED WINE MUSHROOM SAUCE

Steps:

• Pat fish dry with paper towels; season with salt and pepper. Coat each piece of fish with flour.
• Fry the fish, in batches in hot oil until cooked through and golden brown, about 2 minutes on each side. Drain on paper towels and transfer onto a platter.
• Remove all but 1 tablespoon of oil from the pan. Add shallot and mushrooms and sauté until mushrooms begin to soften, about 3 minutes.
• Add the garlic and 1 teaspoon flour. Stir for a minute and then add the stock and red wine. Bring to a boil for a minute or two, until sauce starts to thicken.
• Turn off heat and then add lemon juice and butter, whisking until butter has melted and sauce is glossy.
• Pour mushroom sauce over the fish. Sprinkle with chopped parsley.

BAKED COD WITH MUSHROOMS

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.

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 into deep plates over rice, potatoes or garlic croutons.