Colleen’s Kitchen
After many years of cooking for my family, I’m pleased to say that we have compiled a comprehensive and versatile recipe collection. I love the challenge of pairing different dishes with Goosecross wine, so I have personally tested each recipe to be sure it’s complete. My recipes not overly complicated, seasonally delicious with readily available ingredients, and they won’t leave you with too much clean-up. I sincerely hope you enjoy them.
Colleen Topper, Proprietor
Winemaker Notes
Goosecross Cellars Recipe 2010 Chenin Blanc
Ingredients:
6 tilapia fillets, washed and pat dry
½ cup low sodium soy sauce
4 tablespoons seasoned rice vinegar
2 tablespoons sesame oil
1 tablespoon Goosecross Chenin Blanc
1 teaspoon brown sugar
1 teaspoon mirin
½ teaspoon ginger, grated
¼ teaspoon red pepper flakes
1 pound fresh spinach, cleaned and destemmed
2 teaspoons sesame seeds, toasted
Directions:
Combine soy sauce, vinegar, sesame oil, wine, brown sugar, mirin, ginger, and red pepper flakes. Mix well. Transfer ¼ cup of mixture to a large saucepan. Place fish in dish and spoon marinade over fish. Let stand 30 minutes.
Heat grill to medium-high direct heat. Oil the grill rack and grill fish for 3 minutes on each side, or until cooked through. Remove from heat, cover with foil, and set aside.
Meanwhile, heat the remaining marinade over medium heat until hot. Add half the spinach and cook 2 minutes until wilted. Add the remaining spinach and cook until wilted.
Transfer spinach to 4 serving plates, top with tilapia. Sprinkle with sesame seeds and serve. Steamed Jasmine rice makes a perfect side dish.
Serves 4
