3 Tablespoons unsalted butter 10 ounces cremini mushrooms, sliced 4 garlic cloves, minced 1/2 cup dry white wine 3 Tablespoons chopped Italian parsley 1 Tablespoon balsamic vinegar 1/2 teaspoon kosher salt 1/4 teaspoon fresh ground pepper 24 ounces mahi mahi, cut into 4 equal pieces
Melt the butter in a heavy skillet over medium high heat. Add mushrooms and cook until browned, about 5 minutes. Add garlic, cook and toss until fragrant. Add wine, parsley, vinegar, salt and pepper; stir to blend. Let boil until liquid is reduced by half. Season the fish with salt and pepper and add to pan; spooning some of the mushrooms on top of the fish. Reduce heat to low, cover the pan and simmer for about 10 minutes or until fish is opaque. Transfer fish to serving plates and add remaining 1 Tablespoon butter to pan, stir and blend until melted. Spoon mushrooms and sauce over fish and serve.