July 7, 2011

Pairing Party: Chilean Sea Bass and St. Supery Virtu

There's no better time for having a fresh fish dinner than during the summer months when evening cravings tend to be a bit lighter. When flying back last week from Cabo, I was reading Hemisphere magazine and uncovered a refreshing recipe for Herb-crusted Salmon Steak with White Bean Stew from Chef Marcel Lagnaz, Senior VP of Operations and Partner of Gourmet Foods, Inc.

The picture look delectable, but given that I am not a big salmon fan, I decided to tweak a few ingredients to each recipe and devise something all my own. The end result, Chilean Sea Bass over Small White Bean Stew.

For cooking the fish (for one person), you'll need:

  • Extra virgin olive oil
  • (1) Five-ounce Chilean sea bass fillet
  • Salt and pepper
Place oven on broil setting, on high. On pan, coat with a small layer of extra virgin olive oil. Place sea bass fillet on the pan and baste with additional oil oil. Sprinkle with salt and pepper. Cook for approximately 10-12 minutes. The time will depends on thickness of the fish, so check every so often and remove once the item is slight white and flaky.

For Small White Bean Stew, you'll need:
  • Extra virgin olive oil, for sauteing
  • (1) can Goya small white beans, drained and rinsed
  • (1) small yellow onion
  • 1/2 red pepper, diced small
  • 1 handful cherry tomatoes
  • Garlic salt, to taste
  • Salt and pepper, to taste
  • 1 handful cilantro
  • 2 Tbsp. Champagne vinegar
Heat oil in a sauce pan over medium heat. Saute onion and red pepper for about 4 minutes. Sprinkle on garlic salt to taste. Add beans and saute for another 3 minutes. Keep stirring. Add vinegar and tomato and saute for 2 more minutes. Remove from heat and stir in cilantro. Season to taste with salt and pepper. Serve beneath sea bass fillet.

Pairing Party Suggestion -- 2006 St. Supery Virtu
This popular Cali vineyard is know for its blends of classic Bordeaux grape varieties, and this particular meritage white blends Sauvignon Blanc with Semillion. While is a bit fuller bodied for a white, you'll definitely score a few hint of mouthwatering fruits, like peaches and nectarines, and a little taste of oak.

Cost: $28/bottle
Where to Buy: St. Supery


Amy F said...

Looks delish and naturally gluten free! :-)

Mary Squires said...

The Chilean Sea Bass is a great choice over salmon. Sometimes salmon is just too heavy, especially in summer.

Mary Squires

WinoBee said...

Couldn't agree more, Mary! I'm not a fan of the "fishy" fishes. Black cod is another one of my top choices - nice buttery undertones. Mmm mmm mm!