Recipes

April 2005
Halibut Florentine with Mango Sauce

2 Fresh Alaskan Halibut fillets, skinless (about 6oz. each)
Chef Paul Prudhomme’s Magic Blackened Redfish®, to taste
1 tablespoon olive oil
1 sprig of fresh thyme
3 tablespoons WENTE Sauvignon Blanc (plus a glass for the chef)
1 tablespoon butter

Heat a skillet over med-high heat for one minute. In the meantime, season the Alaskan halibut fillets to taste with the Chef Paul’s Magic Seasoning.

Add the oil to the pan and swirl to coat. Add the Alaskan halibut fillets and bronze for one minute per side. Reduce the heat to medium and add the thyme sprig. Continue to cook, turning often until just done.

Add the butter and WENTE wine and simmer until butter has melted and wine has evaporated, about 30 seconds. Remove the fillets from the pan and keep warm.

Wilted Spinach

1 bag pre-washed bagged spinach
2 tablespoons olive oil
1 clove garlic, sliced thin
Salt to taste

Heat a large skillet (or stock pot) over med-high heat for one minute. Add the oil and garlic and sauté for 30 seconds.
Add the entire bag of spinach and sauté until wilted (about one minute). Place in the center of the serving plates.

Mango Salsa

1 ripe mango, peeled and diced
1 orange, peeled and diced
1 tablespoon fresh cilantro, chopped med-fine
2 tablespoons fresh lime juice (about ½ of a lime)

Mix all ingredients together in a bowl and serve. Best if made one hour ahead.

Enjoy with a glass of WENTE Sauvignon