This recipe modified from AOL’s Cod with Mushrooms and Vermouth was hands down, the best meal I made this week.
It was simply elegant. We used Mahi-mahi instead of Cod and it was completely most and tender.
I served our delicious mahi-mahi with roasted broccoli and a dinner roll. Healthy, light and easy to make. This recipes serves two, but that’s two 6 oz servings.
If you are counting calories, a serving of any kind of protein is 3 – 4 oz. If you go by this standard, the recipe serves 3 – 4 people.
- 2 tbsp olive oil
- 8 oz. mushrooms, sliced
- 2 cloves garlic, minced
- ¼ cup dry vermouth
- 2 tablespoons parsley, chopped
- 12 ounces cod, filet into two portions
- 1 small shallot, chopped
- In nonstick skillet heat olive oil over medium heat. Add shallot and cook for two minutes. Add the mushrooms and cook, stirring only occasionally, until well browned, 5 to 7 minutes. Add the garlic and cook for another minute. Add the vermouth, parsley, the vinegar, salt, and pepper to your taste and boil until the liquid is reduced by half, about 2 minutes.
- Remove from the heat, lightly season the mahi mahi with salt and pepper and add it to the pan, covering with mushrooms.
- Bring the mixture to a gentle simmer, reduce heat and cover. Simmer until just cooked through 7 to 12 minutes depending on the thickness.
- With a slotted spoon, transfer the fish to serving plates or a platter. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 tablespoon of parsley.
Total Fat: 14.19g
Total Carbs: 11.92g
Dietary Fiber: 2.26g
Weight Watchers Points 7