Cod with Beer and Mushroom Sauce

In a large saucepan or skillet, melt 3 tablespoons of butter over moderate heat. Add mushrooms and simmer for 5–7 minutes, until tender. Stir occasionally. Add garlic and simmer until fragrant, about 30 seconds.

Slowly add beer, chopped parsley, balsamic vinegar, salt, and pepper. Bring to a boil and cook until liquid is reduced by half, about 2 minutes. Remove pan from heat.

Lightly season the cod with salt and pepper. Place fillets into the pan. Spoon some of the sauce and mushrooms on top of the fillets. Place the pan back onto the stove over moderate heat and bring to a simmer. Cover, reduce heat to medium-low, and simmer until cooked through (internal temp of 145ºF), about 7–10 minutes.

With a slotted spoon or spatula, carefully transfer fish to serving plates. Over low heat, whisk the remaining butter into the sauce until melted. Spoon the sauce and mushrooms over the fish and garnish with a bit of fresh chopped parsley.