Virtual Tasting Recipes – 6/12/20

Virtual Tasting Recipes – 6/12/20

Recipes Courtesy Chef Vance Wilson

Grilled Fish with a Cherry Salsa
Paired with 2019 Sauvignon Blanc or 2019 White Pinot

When cherries are in season, it is easy to put this recipe together.   You could use frozen pitted, though I’d let them drain off the juice before chopping.  Same that juice though and use it for other dishes. 

2 cups cherries, pitted and chopped
1/2 jalapeño,  seeded, chopped
3 tablespoons finely minced red onion
2 tablespoons lime Juice
2-3 tablespoons cilantro, rough chopped
Salt and pepper to taste
Optional:  A pinch or two of crushed red pepper, if you like to kick up the heat a little

2 lbs white fish fillets
2 lemons
Butter or olive oil
Salt and Pepper 

1. Combine the salsa ingredients in a bowl and toss. Taste to adjust the lime juice, cilantro, or jalapeño. Cover and refrigerate until ready to use.

2. Preheat oven to 425 degrees F

3. Arrange the white fish in a single layer on a baking sheet. Season with salt and pepper, and then either dot with butter or drizzle with olive oil. Tuck the lemon slices around the edges of the fish. When the oven has reached temperature, bake the fish just until it is opaque and flakes with a fork, about 10-12 minutes. 

Serve the fish with the lemon slices topped with a generous amount of the cherry salsa.

Stir-Fried Shrimp and Zucchini
Paired with 2019 Sauvignon Blanc or 2019 White Pinot

Stir-frying here is a little different then most people think.  Here you melt your butter and then quickly cook your ingredients over high heat and moving constantly.  I like to serve this with sticky rice, but pasta would be an awesome substitution.

1/4 cup unsalted butter
2 tablespoon garlic, chopped
1 lb Shrimp, peeled and deveined
2 medium to large zucchini
1 1/2 tablespoon lemon juice
1 teaspoon salt
Black pepper
Roughly chopped parsley for garnish, optional

1.  Cut zucchinis to match the thickness of the shrimps. Also prep all other ingredients.

2.  Place a pan over medium-high heat. When pan is hot, add butter and then add garlic and shrimps in one layer and let them cook undisturbed for a minute. Flip and cook the other side until they develop nice colors and add zucchini.  Until shrimp is cooked through.  Add a little more butter if pan is too dry.  Cook about 2-3 minutes more. 

3.  Splash lemon juice over shrimp and zucchini and season with salt and pepper to taste.  

4.  Sprinkle parsley and serve hot immediately.

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