We've all been there. Over one of your many holiday gatherings when friends and family graciously bring a bottle of wine to be shared, and you are left the next day with many half bottles of wine. Normally, this is a problem I like to have...hiccup, because I get to have a small wine tasting the following day without reaching into the wine cooler. Well, that is, unless you get a less than stellar bottle...
Really, I have nothing against riesling, but I usually prefer a drier variety. (Actually, I think I drank this in my early 20's when I didn't know wine from wine coolers.) So, since I hate to waste anything, especially wine, I went to my fall back - cook with it.
This was a bit more challenging, because many recipes using white wine, call for dry white wines, where you wouldn't want a fruity sweet variety for fear or ruining the flavor of the dish. So, after much thought, I decided to combine my love of fish with this wine. This is a simple combination of ingredients, that really paired well and made a lovely main dish. Enhancing the fruitiness of the wine, I topped the fish with mango, avocado, and a few strips of red bell pepper. A little sea salt and fresh ground pepper is all you need to add to the final touches.
So here is exactly what I did for this fast and easy use of leftover white wine.
For 2 servings:
2 mild white fish fillets - I used orange roughy, but tilapia, sole, cod, etc would work.
1/2 cup white wine
salt and pepper to taste (with mild white fish varieties, I would NOT use chardonnay as it would overpower the fish)
1/2 mango, sliced
1/2 avocado, sliced
few red bell pepper strips and a few sprigs of fresh cilantro or chives
Grill or broil approximately 10 minutes, depending on the thickness of your fish.
The fish was delicious, and probably the simplest preparation I've ever done. Also, it is low in fat and calories, which makes it the perfect post-holiday - tighten-the-belt type meal.
Serve with a dry riesling or torrontes for a great pairing.