Fresh Fish and Wine
It almost Memorial Day Weekend (Monday, May 28, 2012) and that means it’s time for food and wine. More specifically seafood and wine. If you’re looking for a great place to enjoy food and wine don’t miss the Rockport Wine Festival held next to the Maritime Museum in downtown Rockport, TX. All profits support the Texas Maritime Museum – The Official Maritime Museum of Texas! The museum was accredited by the American Association of Museums in August 2005. For more information visit http://www.texasfestivalofwines.com/
Celebrating Wine and Food with - Fresh Fish and Wine Recipe
Ingredients
- 4 flounder or tilapia filets
- 1/4 cup butter
- 1 dash olive oil
- 3-4 garlic clove
- 1/2 cup good white wine
- 1/2 lemon
- lemon pepper
- salt - dash
- sprinkle of rosemary and/or oregano
Instructions
Melt butter in skillet with oil. Add garlic, cook maybe 2 min on medium heat.
Add the fillets.
Sprinkle seasonings on one side and add herbs to the butter. Add wine and lemon juice now. Cook maybe 5 minute.
Now flip over and sprinkle other side with seasonings. cook 5 more minute or till flakes with a fork easily.
Repeat with other fillets. Add more butter and wine as sauce reduces.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/05/20/celebrating-wine-and-food-with-fresh-fish-amd-wine-recipe/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Panko Breaded Lionfish Nuggets
A closeup of a lionfish living in the aquarium exhibit maintained by Mote Marine Lab at the Florida Keys Eco-Discovery Center in Key West. Photo credit: Nancy Diersing, Florida Keys National Marine Sanctuary.
Ingredients
- 4 oz of Lionfish
- Flour
- 1 cup liquid egg
- Panko breadcrumb
- Salt & Pepper
- Cajun seasoning
Instructions
In 3 separate bowls place your liquid egg, flour and breadcrumb.
Cut Lionfish into small bite sized pieces and season with salt & Pepper & Cajun seasoning.
Dip pieces into flour, shake off excess flour, and then dip into liquid egg and then into Panko breading.
Once covered in the breading they are ready to take a long hot bath in some hot oil at 325 degrees until crispy golden brown.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/12/panko-breaded-lionfish-nuggets/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Cooking Fish in Parchment Packets
Chef Meg teaches us how to make fish in parchment packets (poisson en papillote as the French would say). It’s a healthy, easy dinner that’s on the table in under 15 minutes. And even better, there’s almost no cleanup. This recipe uses Flounder or Sole.
