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Fish Fillets with Tomatoes, Squash, and Basil

Recipe Date:
September 1, 2018
Serving Size:
4
Cook Time:
00:50:00
Difficulty:
Easy
Measurements:
Imperial (US)
Ingredients
  • 2 cups very thinly sliced assorted summer squash (like zucchini, yellow crookneck, and pattypan)
  • 1/4 cup thinly sliced shallots
  • 20 cherry tomatoes, halved
  • 4 tbsps dry white wine
  • 4 tbsps extra-virgin olive oil, divided
  • Kosher salt and fresh ground pepper
  • 4 (6 oz) skinless white flaky fish fillets (like Atlantic cod or halibut)
Directions

Pairing Notes: This is a bright dish that screams summertime to us and the light, bright cranberry flavor on the Choate Pinot are enhanced.

Chef's Tip: We love using squash from our garden for this recipe and for the fish, we recommend fresh Corvina.

Recipe Link

Recipe and photo courtesy of: www.epicurious.com