All of us at Claiborne & Churchill are very excited to
be releasing four new wines in our upcoming Fall Cellar Club Shipment. These
wines include our 2008 Pinot Gris, 2008 Chardonnay, 2007 Runestone Pinot Noir,
and the popular Straw Bale Red.
One of my co-workers, Don Reynolds (retired chef and
caterer), mentioned that Tilapia Vera Cruz would pair wonderfully with our new
Pinot Gris, and it occurred to me to share it with everyone who reads our Blog.
This featured recipe
is really easy to make, and you don’t have to stand in the kitchen for four
hours! Perfect for a delicious dinner after a long day at work. Oh, and don’t
forget the Pinot Gris! (Come visit us in the tasting room to purchase your
bottle today.)
Enjoy!
Angela Gloeckler
PREP TIME: 15 minutes
COOK TIME: 15 – 20 minutes
SERVINGS: 4 – 6
(depending on how hungry everyone is)
Print Recipe
Tilapia Vera Cruz Recipe:
INGREDIENTS4 cloves Garlic (minced)
1 small onion (chopped)
¼ cup drained capers
1 cup sliced green and black olives (combination dependent upon preference)
½ tablespoon jalapeno (minced)
3 cups diced fresh tomatoes
½ teaspoon cumin
Salt and pepper to taste
1 lime (cut into 6 wedges)
Fresh Cilantro (for garnish)
6 tilapia fillets (6 oz. size)
**For the tilapia you can substitute another fish such as red snapper, orange roughy, grouper or cod.**
DIRECTIONS
In a large skillet heat 3 tablespoons of olive oil over
medium-high heat. Add the garlic, onion,
capers, olives and jalapeno. Sauté until
soft for 1-2 minutes. Add the tomatoes,
cumin, salt and pepper and simmer for 10-15 minutes.
Pat dry each tilapia fillet and flavor with salt and
pepper. In another large skillet heat
the remaining 2 tablespoons of olive oil and gently swirl to coat the pan. Gently place fish into the oil and sear for
2-3 minutes on each side until golden and flakes easily.
