a question about a recipe: no sherry for James Peterson's Baked Fish Fillets with Butter and Sherry

Do you think vermouth would work? White wine? Thanks! (I'm not at home and thus cruelly separated from my own liquor cabinet!)

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4 Comments

tammany May 18, 2014
Thank you both! Wine was fine (perhaps sherry would have been better?) and everyone gobbled the halibut down!
 
ChefJune May 19, 2014
Sherry would definitely have been different because it would have imparted a nutty flavor. All sherries have quite complex flavor profiles. I would really like Fino Sherry with the halibut.
 
Heidi May 18, 2014
Yes-definitely
 
mickle May 18, 2014
White wine would be fine; a dry white if you have it.
 
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