Just Good Food

by John Ryan

 

Fish with Onions and Mushrooms

Serves 2

 

What you've got here is a weeknight staple. It's a technique for steaming fish and getting a light beurre blanc (white wine butter sauce) at the same time. The onions and mushrooms add flavor and become side vegetables. We're talking meal-in-a-pan and minimal cleanup. It is a good basic recipe that can be adapted to whatever ingredients look good. You can even use a boneless, skinless chicken breast instead of fish. For the mushrooms, feel free to substitute shiitake, cremini, and/or oyster mushrooms. Likewise for onion. Use leeks or shallots if they look good and are a reasonable price.

 

You need:
About 30 minutes
Skillet with a tight-fitting lid

1 slice bacon
1 cup sliced onion
4 ounces mushrooms, sliced
Salt and pepper
1 cup dry white wine
1 tablespoon vinegar
2 fish fillets (about 6 ounces each)
1/4 teaspoon dried thyme leaves
1 tablespoon butter

 

1. Cook the bacon until crisp, then set aside.

2. In the bacon fat, sauté the sliced onion until soft, then add the mushrooms. Lightly salt and pepper the mushrooms and onions.

3. When the mushrooms are cooked, pour in the wine and vinegar and simmer about half the wine away.

4. Lay the fish on top of the onion and mushrooms, and cover. Maintain a steady simmer. When the fish is done (5 to 10 minutes, depending on how thick the fish is), put it on a warm platter. Quickly stir the butter into the remaining juices.* As soon as the butter is melted, pour everything on or around the fish. Crumble the bacon over the top and serve.

*Note:
If your lid isn't tight, most of the wine and pan juices will steam away. If that happens, stir a little water in the pan.

 

Just Good Food

 


Just Good Food Archive

 

John Ryan

Both chef and musician, John Ryan wrote the Just Good Food blog from 1996 through 2001.

 

This page created December 1999

Top


 

The Global Gourmet
Return to the
Global Gourmet®
Main Page

 

July 4th Recipes
July 4th Recipes

 

AddThis Social Bookmark Button

AddThis Feed Button

 

Global Gourmet®
Shopping
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

 
Search this site:

Advanced Search
Recent Searches

 

Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

new green basics New Green Basics
cooking kids Cooking with Kids

Archives
Conversions, Charts
   & Substitutions
Forums/Message Boards
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

 
IACP Cookbook
Award Winners

Fish Forever
Local Breads
Asian Flavors (Jean-Georges)
Morimoto: Japanese Cooking
Chocolates & Confections
Julia Child
Cook with Jamie
The World Atlas of Wine
Food: The History of Taste
Cook Everything Vegetarian
All Cookbook Winners

JBF Cookbook
Award Winners

River Cottage Meat Book
My Bombay Kitchen
Country Cooking of France
Whole Grain Breads
The EatingWell Diet
Cooking
Geography of Oysters
All Cookbook Winners

Classic Cookbooks

Betty Crocker Why It Works
The Bon Appétit Cookbook
Joy of Cooking
Fifth Taste...Umami
The Professional Chef
New American Cooking
Vegetable Love
Vegetarian Cookbooks

 
 

 
 

Copyright © 1994-2008,
Forkmedia LLC

 

 

 
 

Become a Chef:
Best Culinary Schools

 

Everything Kitchens
Coffee Makers, Blenders
Espresso Machines

 

The California Wine Club
Wine of the Month Clubs
Monthly Wine Club Gifts

 

Cheap Flights
Online Shopping

 

Groomsmen Gifts
Grooms Wedding Guide
Bridesmaids Gifts

 

Mom's Recipes

 
 

 
 

Anolon Set
Kitchenware
& Gift Ideas