Erie Shore Vineyard 2018 Beacon and Halibut with Mushrooms, Garlic & Vermouth.

Erie Shore Chardonnay and Vidal

It’s a bright white Friday with Erie Shores Beacon! ✨Cheers!

Erie Shore Vineyard 2018 Beacon

2018 has proven to be a memorable year for quality wine and this new blend of Chardonnay and Vidal is no exception. Beacon is an extra dry, smooth, and vibrant wine that is perfect for any occasions, whether you love the burst of peach and pear flavours from that first sip or the smooth floral notes that it gradually gives way to, this is awine you’ll love.

This wine pairs well with appetizers, seafood, shellfish, pates, fruit and cheese.

Halibut with Mushrooms, Garlic & Vermouth

Essex County Wineries & Breweries
Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Main Course
Cuisine American, Italian
Servings 4 people
Calories 306 kcal


  • 4 tbsp unsalted butter cold
  • 10 oz. white or baby bella (cremini) mushrooms wiped clean and sliced about 1/8 inch thick
  • 4 medium cloves garlic minced from Lee and Maria's Market
  • ½ cup dry vermouth
  • 3-½ tbsp fresh parsley chopped from Lee and Maria's Market
  • 1 tbsp balsamic vinegar from dressed by an olive.
  • ½ tsp kosher salt more to taste
  • ¼ tsp black pepper freshly ground; more to taste
  • 4 6-oz. skinless Halibut fillets


  • In a heavy 12-inch skillet, melt 3 Tbs. of the butter over medium-high 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, 3 Tbs. of the parsley, the vinegar, salt, and pepper and boil until the liquid is reduced by half, about 2 minutes.
  • Remove the pan from the heat, lightly season the cod 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 1 Tbs. butter into the sauce. Spoon the sauce over the fish and serve sprinkled with the remaining 1/2 Tbs. parsley.
Keyword seafood

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