There’s something ceremonial about cooking on the weekends. Having the glorious luxury of time to relax and really enjoy the whole process of putting a meal together… glass of wine in-hand of course! Sometimes that luxury of time just doesn’t exist, so I found a quick answer when you need a wonderful meal in a jiffy.
I happened upon a very easy, healthy way to prepare fish while shooting an interview with a couple of wine makers who were recently in town over at the new H-E-B Montrose Market.
Francesco Bonmartini of Barone Fini (their Pinot Grigio rocks) was there with all of his Italian charm as was Matt Mitchell who makes the wines at The Crossings--his Sauvignon Blanc is one of the more popular on the market right now.
The chef at Cooking Connections showed us how to prepare a delicious mahi mahi poached in wine. The recipe works with either of the two wines mentioned above. It’s the perfect dish when you don’t want to spend a lot of time in the kitchen but want to feel like you’ve created something special.
I’ve got more great recipes and wine ideas on my website Goodtaste.tv. While you’re there be sure to sign up for my newsletter for a chance to win a stay at The Houstonian complete with a spa credit at Trellis.