corkybstewart
11-27-2006, 10:29 PM
Just cooked an excellent meal, and the Chimay Red I had with it was perfect. My wife drank her white wine and she wasn't pleased with the combo. Here's my recipe.
1 pound halibut or any other firm white fish
I red bell pepper, sliced in strips
2 stalks celery, cut in strips
I onion, sliced in strips.
1 garlic clove minced(or more if you like)
1 can diced tomatos
2 fresh green chiles, or 1 can diced, as hot or mild as you like-ours was very hot that's the purpose of this dish
1/2 cup white wine
thyme,salt, pepper, cilantro
Saute the bell peppers and celery until clear, then add the onion and green chile and saute until the onions are clear. Add the garlic, cook a minute or two and then add the can of tomatos, 1 can of water and simmer 15 minutes until the liquid is reduced by half. Season with salt, pepper, pinch of thyme and cilantro, and red chile powder to taste. At the last minute add 1/2 cup of the wife's white wine and pour veggies over the fish in a shallow baking dish. Cook 20 minutes at 400 and serve over rice.
1 pound halibut or any other firm white fish
I red bell pepper, sliced in strips
2 stalks celery, cut in strips
I onion, sliced in strips.
1 garlic clove minced(or more if you like)
1 can diced tomatos
2 fresh green chiles, or 1 can diced, as hot or mild as you like-ours was very hot that's the purpose of this dish
1/2 cup white wine
thyme,salt, pepper, cilantro
Saute the bell peppers and celery until clear, then add the onion and green chile and saute until the onions are clear. Add the garlic, cook a minute or two and then add the can of tomatos, 1 can of water and simmer 15 minutes until the liquid is reduced by half. Season with salt, pepper, pinch of thyme and cilantro, and red chile powder to taste. At the last minute add 1/2 cup of the wife's white wine and pour veggies over the fish in a shallow baking dish. Cook 20 minutes at 400 and serve over rice.