A nice quick and simple recipe for those who want ready lunch with clean flavors. Pedro Jimenez is a sweet and somewhat richly-flavored wine from Malaga in the southern Spanish region of Andalucia - I took home a bottle from my trip there last Easter and decided to open it as I couldn't get enough of Spanish flavors. I find that a simple reduction sauce made with it and shallots go really well with fish.
Ingredients:
Fish fillet (in this case perch)
Pedro Jimenez (or any other sweet Spanish wine)
2 Shallots, chopped
Corn Kernels, Shaved Fennel or any other light spring vegetable
Lemon Juice
Butter
Salt and Pepper
Parsley (for garnish)
1. Cut the fish fillet in to portions and marinade in some lemon juice for a few minutes.
2. Heat about 2 tbsp. of butter in a pan under low heat. Once fully melted, add the shallots and caramelize lightly.
3. At medium heat, sear the fish in the pan (skin side down, if using portions with skin) for two minutes on each side (or until done). Season with salt and pepper.
4. Remove the fish, turn the flame to high and deglaze the pan with Pedro Jimenez. Other sweet wines, particularly Spanish wines from the south such as sherry (Jerez) will also work well. Lower the temperature after the initial boil of the liquid and reduce the sauce until it has the viscosity of a nice glaze.
5. Plate up and serve the fish with rice, corn kernels (or any other spring vegetables such as fennel), some parsley and the Pedro Jimenez reduction on top. Enjoy.
Lightly tart fish, sweet and savory sauce and fresh veggies tickle my taste buds. Simple and easy cooking!
Ingredients:
Fish fillet (in this case perch)
Pedro Jimenez (or any other sweet Spanish wine)
2 Shallots, chopped
Corn Kernels, Shaved Fennel or any other light spring vegetable
Lemon Juice
Butter
Salt and Pepper
Parsley (for garnish)
1. Cut the fish fillet in to portions and marinade in some lemon juice for a few minutes.
2. Heat about 2 tbsp. of butter in a pan under low heat. Once fully melted, add the shallots and caramelize lightly.
3. At medium heat, sear the fish in the pan (skin side down, if using portions with skin) for two minutes on each side (or until done). Season with salt and pepper.
4. Remove the fish, turn the flame to high and deglaze the pan with Pedro Jimenez. Other sweet wines, particularly Spanish wines from the south such as sherry (Jerez) will also work well. Lower the temperature after the initial boil of the liquid and reduce the sauce until it has the viscosity of a nice glaze.
5. Plate up and serve the fish with rice, corn kernels (or any other spring vegetables such as fennel), some parsley and the Pedro Jimenez reduction on top. Enjoy.
Lightly tart fish, sweet and savory sauce and fresh veggies tickle my taste buds. Simple and easy cooking!
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