Recently my husband and I bought a new house with a kitchen that dated back to the 1950's. We decided that it had to be renovated right away, and, as anyone who has renovated a kitchen knows, you spend at least three months of that process eating out. So after two months of local restaurants and fast food joints, we decided to stray a little farther a field than our town and ended up at Champps Americana Restaurant Here I found a delightful White Zinfandel from Beringer which I paired with their Coconut Fried Shrimp. Crispy and light, this wine had a subtle flavor that didn't overwhelm the seafood.
The next day I went out, bought a bottle of Beringer White Zinfandel, and started trying it with a variety of fish dishes to see if my initial impression was correct. To my delight, it stood up to all of the dishes that I prepared with style and flavor. You might want to try this delightful wine with such great fish dishes as Baked Lemon Sole.
This is a very healthy dish because the fish is baked, not fried, and the sauce is quite light as well.
Ingredients
4 3 1/4 oz. sole fillets
2 tsp. fresh parsley, chopped
2 tsp. margarine, melted
1/8 tsp. pepper
2 tsp. lemon juice
1/8 tsp. paprika
2 Tbs. all-purpose flour
Directions
Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 degrees for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.
Salmon-in-a-Snap
Salmon Steaks with Spinach
Tilapia with Chili Lime Butter
Shellfish are also a great way to serve fish and Shrimp Roll-ups are elegant and delicious.
These delicious roll-ups make an excellent appetizer - but make sure to prepare them the day before so they can marinate overnight.
Ingredients
2 8 oz. pkg. cream cheese, softened
1/2 C. cocktail sauce
Juice of 1/2 lemon
2 cans shrimp, not drained, finely shredded with fingers
1/2 C. mozzarella cheese, shredded
2 stalks celery, finely chopped
4-5 green onions, finely chopped
6-8 10' flour tortillas
1-1 1/2 C. additional cocktail sauce, for dipping
Directions
Microwave the cream cheese in a medium glass bowl, for 30-45 seconds, depending on the wattage of your microwave. Mix the cream cheese, cocktail sauce, and lemon together, until well-blended. Stir in shrimp, Mozzarella cheese, celery, and green onions. Mix well. Spread about 1/2 C. of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight, for flavors to meld. Slice rolls into 1/2' pieces, using a serrated knife and wiping often while cutting. Arrange on a serving dish, along with a bowl of cocktail sauce, for dipping.
Maryland Crab Cakes
Bourbon Street Shrimp
Seafood Sauté with Kiwi
And don't forget the appetizers with Grilled Prosciutto and Basil-Wrapped Shrimp , a colorful dish can be made as an appetizer or a full meal.
Ingredients
24 fresh basil leaves
12 thin slices Prosciutto, each cut in half lengthwise
24 extra-large shrimp, peeled and deveined, or large sea scallops
24 bamboo skewers, soaked in water for at least 30 minutes before grilling
Garlic Dipping Sauce:
1/3 C. red wine vinegar
2 Tbs. Dijon mustard
1 large clove garlic, chopped
1 C. olive oil
Directions
Place 1 basil leaf at the short end of a slice of Prosciutto and a shrimp on top of the basil. Roll the shrimp in the Prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, Prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.
To make the sauce, combine the vinegar, mustard and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.
Yield: 8 servings
Superb Seafood Dip (Crock pot)
Mexican Shrimp Ceviche
Hot Crab Meat Dip
The next time you're hungry for seafood, stop fishing around for a good wine and try the Beringer White Zinfandel. Have a tasty week.
Resource: http://www.isnare.com/?aid=281232&ca=Food
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