I made the recipe again tonight but used pork chops instead, it was excellent.
4Tbs. unsalted butter
10oz white or baby bella (cremini) mushrooms (I used baby bellas)
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
1/2tsp. kosher salt; more to taste
1/4 tsp. freshly ground black pepper; more to taste
4 6oz. skinless cod fillets ( we think you could use steak or pork chops)
In a heavy 12-inch skillet, melt 3TBS. of the butter over medium 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, 3tbs of parsley, the balsamic vinegar, salt and pepper and boil until the liquid is reduced by half, about 2 minutes.
This is the fish part of the recipe, just in case you might want to try it.
Remove the pan from the heat, lightly season the fish 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 1TBS. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the
remaining 1/2 TBS. parsley.
Variation: This recipe works well with many types of fish, Mahi mahi, pollock, haddock, sole, flounder, sea bass, and halibut make perfect substitutes; just reduce cooking time for thinner fillets
from the January 2008 issue of Fine Cooking Magazine
