Wine and Fish

Filed in archive Food and Wine on July 15, 2006

A perfect combination, fish just calls out for wine, "Hey, wine, come here!"

Tilapia, especially, is sort of the chicken of fish, so it really does need some help, and I thought this was a tastie sounding recipe from Floyd the Food Guy:

I've started with three tablespoons of flour and a pinch of salt and pepper in this shallow dish.

Dust both sides of two fresh tilapia filets in the seasoned flour mix, then slide them into about three tablespoons of olive oil in a sauté pan over a medium high flame.

Cook on both sides until the fish looks like this, nicely caramelized. Place the two cooked fish filets on an attractive plate and keep them warm in a very low oven.

Leave the pan on the burner and add 1/3 of a cup of frozen corn and about two tablespoons of drained capers. Stir it around a little bit to start the heating through process.

Then pour in 1/3 of a cup of white wine, which can be Sauvignon Blanc, Vouvray, even a Chardonnay. Stir it up and reduce or cook it down for a few minutes.

Next, add a small plum tomato that you've diced and stir it in. Cook a few more minutes. Then spoon it over the fish. A garnish is always nice on the side.

As someone on FoodTV would say, "Yummo."