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Click on the above link to return to the main wine and food page. There you will find a listing of twelve different varieties of wine and the menus specially chosen to create perfect pairings. Sauvignon Blanc may surprise you. Serve it with difficult to pair dishes like asparagus and tomato soup. Click the black bars above each photo to view the recipes.
Any fresh, light white fish will work well with this recipe. Try flounder, orange roughie, halibut or even trout. Tilapia is widely available frozen if you can't find it fresh. Beurre Blanc is very simple and works great with vegetables and cold roasted chicken.

for the beurre blanc:

2 tablespoons shallots, minced
1/3 cup rice wine or white wine vinegar
1/3 cup dry white wine
1 stick cold unsalted butter, cut into 8 pieces
salt and pepper to taste

1. Add shallots, vinegar and wine to a small boiler over medium heat.
2. Cook until liquid is reduced to just a couple of tablespoons. Stir and set aside to cool for 2 or 3 minutes.
3. Whisk in the pieces of cold butter, one at a time, until the whole stick is incorporated. Season to taste.
4. The sauce should be very smooth and creamy. Use right away.

for the fish:

4 tilapia or other fish steaks, about 2 - 2 1/2 pounds total
2 tablespoons canola or sunflower oil
1 clove of garlic, minced
1/3 cup dry white wine
1/3 cup vegetable stock
pinch of salt and pepper
1/3 cup fresh cilantro leaves, chopped coarsely

1. Heat a large skillet over medium heat and add oil.

2. Throw in the minced garlic and stir briefly.

3. Raise the heat to high and add fish, cooking about 90 seconds on each side, until the steaks become opaque on the surface and begin to brown.

4. Lower the temperature back to medium and add wine and stock and simmer 5 minutes, covered.

5. Remove lid and return heat to high. Bring broth to a quick boil for 1 minute.

6. Transfer fish steaks to a platter and drizzle with beurre blanc. Sprinkle with cilantro.