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Sablefish in white wine sauce

It’s fun to cook with wine. especially when you’ve purchased a bottle and, after taking a sniff, don’t really think it’s good enough to sip as a stand-alone. The key to making any dish pleasing to the senses involves adding a little sweet, a little savoury, a hint of fat, and a touch of tartness. And then we take it a step further by adding wine to tie all the flavours together with a spectacular result.

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A classic coq au vin from the region where it originated in France traditionally means adding a glass of red to the braising sauce. The flavour of the recipe is profoundly piqued but sometimes the purple colour of the dish is a bit off-putting. In our version

we take coq au vin to a new level by using Riesling—a lively white wine with a slight hint of sweet and an enticing aroma. It gives a remarkable lift, both to the
eye and the palate.
Another healthy switch is cooking a traditional ragu sauce using ground turkey rather than beef and adding dry red wine to the slow simmering sauce. The results are sensational—especially when served over wedges of roasted butternut squash rather than the conventional pasta.
We invite you to try these recipes. You’ll find that a hint of wine goes a long way to taking your recipe from just plain simple to spectacular.

Sablefish in white wine sauce
It doesn’t get any simpler than this. Perfect served on a bed of wilted greens with a spoonful of quinoa or rice on the side.
2 tbsp (30 mL) unsalted butter, divided
1 garlic clove, finely minced
1/2 cup (125 mL) dry white wine
1/4 cup (60 mL) chickpea and fava bean flour
1/4 cup (60 mL) quinoa flour
1/4 tsp (1 mL) salt Freshly ground black pepper
4 - 6 oz (170 g) portions boneless, skinless wild black cod or halibut
1 tbsp (15 mL) extra-virgin olive oil
2 tbsp (30 mL) fresh lemon juice
2 tbsp (30 mL) minced fresh parsley
1 tsp (5 mL) capers

Melt 1 Tbsp (15 mL) butter in small saucepan. Whisk in garlic and wine and simmer briefly. Set aside.
Combine flours, salt, and pepper in shallow bowl. Stir with fork and dredge fish portions in flour to coat. Heat oil and remaining butter in frying pan. Swirl
to coat bottom. When piping hot, add fish portions, being careful not to crowd  Fry until bottoms are lightly browned, then flip portions. Continue to cook for a couple
more minutes until fish is almost opaque in center. Remove to plate and cover to keep warm.
Add wine sauce to pan along with lemon juice, parsley, and capers. Heat through.
Serve fish on a bed of wilted greens and drizzle with wine sauce.

Serves 4.
Each serving contains: 370 calories; 39 g protein; 14 g total fat (5 g sat. fat, 0 g trans-fat); 15 g total carbohydrates (1 g sugars, 2 g fiber); 269 mg sodium >>

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