I love eating fish. There are the local fish that we all know and enjoy like salmon, halibut, ling cod, and red snapper. But there are also fish brought across from South East Asia and Australia. Some fish you might want to try are Milkfish, Barramundi, or Tilapia. There are many more fish. Try visiting the T&T Supermarket.
I have a recipe that I like to use with a white fleshed fish. I use halibut, but cod, sole, and other fish can be used. I did mention other Asian fish, and I will in a future blog talk about a nice way to cook tilapia and a wine pairing for it.
Fish with Artichokes
1/4 cup olive oil
1 large onion, chopped
2 cloves minced garlic
2 cups sliced mushrooms (optional)
1/2 tsp dried basil
1/2 tsp dried oregano
2 tablespoon lemon juice
1/4 cup dry white wine (chardonnay, pinot grigio)
1/2 tsp salt
4-6 large fish fillets (halibut or rock cod)
1 18 oz can of marinated artichoke hearts (cut in half)
Saute the onions and garlic in the olive oil, then add the mushrooms and dried herbs. After the mushrooms start to soften add the lemon juice, wine and salt. Simmer for a few minutes.
Preheat oven to 375 deg F. Place the fillets in an oiled wide Pyrex baking dish. Do not put the fillets on top of each other. Cover with the sauce you just made. Then add the halved artichoke hearts. Also pour a bit of the artichoke marinade on top, then partly cover the baking dish and put in the oven and bake for about 30 minutes (you may have to check if the fish is flaky). Thicker fillets could take longer.
If you don’t like mushrooms, you can substitute with a small zucchini sliced into rounds. Finally pour yourself a glass of the white wine that you used in the dish and relax. Serve with some white rice and a salad. Simple.
An unoaked or very lightly oaked chardonnay or a pinot grigio would work well. Greata Ranch Chardonnay from BC, Errazuriz Chardonnay from Chile, Mission Hill Five Vineyards Pinot Grigio, or Dirty Laundry Pinot Gris from BC are some options for you.
I hope you enjoy this recipe and wine pairing.