Buttonwood Farm Winery's Fish with Thyme and Grenache Blanc
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The 2010 Buttonwood Farm Winery Grenache Blanc has green apple and Clementine notes, with a hint of nutmeg spice, garden sage and Bosc pear &mdash; a luscious combination with shallots and thyme for a lovely sauce to top a fillet of fish.</p>
Servings: 2
Cook Time: 30 minutes
Pair With: A lively Grenache Blanc, like the Buttonwood Farm Winery & Vineyard Grenache Blanc.
Source: Recipe courtesy Seyburn Zorthian of Buttonwood Farm Winery & Vineyard; photo by Tama Takahashi
INGREDIENTS
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1 1/2 tablespoons olive oil<br />
2 tablespoons coarsely chopped shallots<br />
1/2&nbsp; pound any fillet of fresh fish<br />
1/4 cup Buttonwood Grenache Blanc*<br />
about 2 teaspoon soy sauce<br />
about 1 teaspoon dried thyme<br />
lemon juice to taste*</p>
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*You can substitute 1/4 cup Buttonwood Farms Winery <em>Verjus </em>for<em> </em>the Grenache Blanc and lemon juice!</p>
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DIRECTIONS
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Saut&eacute; the shallots in oil over a medium burner (don&rsquo;t stir) until they are beginning to brown; put the fish in with the shallots and let cook until rare, turning once or twice (don&rsquo;t worry if the shallots get very brown; it adds flavor). Transfer fish to warm plate and cover with foil (will continue to cook a little). With burner still on medium, pour Grenache Blanc*, soy sauce and thyme into shallots and oil and let bubble. Continue to reduce sauce for a couple of minutes, add lemon juice to taste, adjust flavorings, then pour over fish and serve.</p>
Long before grapevines were planted on the hilltop at Buttonwood Farm Winery & Vineyard, it was home to horses, goats, and chickens; trees bearing fruit, nuts, and olives; and gardens filled with vegetables, herbs, and flowers.