Submitted by Viansa Winery & VineyardsViansa's 2007 Chardonnay offers flavors of Apple, honeydew melon and toasty oak with a crisp clean finish. This wine was 50% barrel fermented and 50% stainless steel tank fermented. A deliciously fresh wine that pairs nicely with a cheese and fruit platter, grilled fish or light pasta dishes. Drink now through 2010. Visit Viansa.com/lifestyle for recipes like "Pepper and Prosciutto Frittata".
Ingredients:
Fish:
Fish: Simmer raisins in vinegar in a saucepan, 3 to 5 minutes, then cool. Cook onions in 1 Tbs oil in 12" skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove from heat; transfer half of onion to 9" square glass or ceramic baking dish; spread evenly. Reserve remaining onion. Cut fish into 6 pieces. Pat dry; season with salt and pepper. Spread potato starch on plate; dredge fish, shaking off excess. Heat remaining 1-1/2 Tbs oil in skillet over medium-high heat until hot, but not smoking. Saute fish, skin sides down, until lightly browned, 1-1/2 to 3 minutes. Turn over, saute until lightly browned and just cooked through, 1-1/2 to 3 minutes. Arrange on top of onion in baking dish. Top with reserved onion; drizzle with raisins and vinegar. Cool completely. Marinate, covered and chilled, at least 8 hours. Bring to room temperature.
Salad: Tear 1 Tbs of fennel fronds. Trim stalks flush with bulb; discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices. Transfer to bowl; toss with radish sprouts. Whisk together vinegar and oil. Whisk in sugar, salt and pepper to taste. Toss vegetables with half of dressing; divide among plates. Remove onion from top of fish, reserving it; put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish; drizzle with remaining dressing. Sprinkle with fennel fronds.
Wine Pairing Suggestion: Serve with Viansa 2007 Chardonnay
Fish:
- 2 Tbs raisins
- 1/2 cup Viansa Balsamic Vinegar
- 1 medium red onion, thinly sliced, crosswise
- 2-1/2 Tbs Viansa Extra Virgin Olive Oil
- 1 (1 lb) piece Halibut fillet with skin (about 1-1/2 inches thick) or 2, 8 oz. red snapper fillets with skin
- 2 Tbs potato starch
- 1 large fennel bulb (sometimes called anise) with fronds
- 2-1/2 oz. radish sprouts or watercress sprigs, trimmed
- 2 Tbs Viansa Balsamic Vinegar
- 1/4 cup Viansa Extra Virgin Olive Oil
- 1/4 tsp sugar
Fish: Simmer raisins in vinegar in a saucepan, 3 to 5 minutes, then cool. Cook onions in 1 Tbs oil in 12" skillet over moderate heat, stirring occasionally, until softened, 4 to 6 minutes. Remove from heat; transfer half of onion to 9" square glass or ceramic baking dish; spread evenly. Reserve remaining onion. Cut fish into 6 pieces. Pat dry; season with salt and pepper. Spread potato starch on plate; dredge fish, shaking off excess. Heat remaining 1-1/2 Tbs oil in skillet over medium-high heat until hot, but not smoking. Saute fish, skin sides down, until lightly browned, 1-1/2 to 3 minutes. Turn over, saute until lightly browned and just cooked through, 1-1/2 to 3 minutes. Arrange on top of onion in baking dish. Top with reserved onion; drizzle with raisins and vinegar. Cool completely. Marinate, covered and chilled, at least 8 hours. Bring to room temperature.
Salad: Tear 1 Tbs of fennel fronds. Trim stalks flush with bulb; discard stalks. Quarter bulb lengthwise, then cut lengthwise into paper-thin slices. Transfer to bowl; toss with radish sprouts. Whisk together vinegar and oil. Whisk in sugar, salt and pepper to taste. Toss vegetables with half of dressing; divide among plates. Remove onion from top of fish, reserving it; put a piece of fish on top of each salad. Mound all of onion and raisins on top of fish; drizzle with remaining dressing. Sprinkle with fennel fronds.
Wine Pairing Suggestion: Serve with Viansa 2007 Chardonnay
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