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Sole with Rosemary and Parsley  

2 + lb. sole or turbot 1 1/2 Tbl. chopped fresh parsley
3 Tbl. good olive oil  1 Tbl. chopped fresh rosemary or 1/2 Tbl. dried
1 1/2 Tbl. fresh lemon juice salt and pepper to taste
3 Tbl. good, unoaked, flavorful white wine  

This simple preparation is absolutely delicious! Do not substitute anything, and do not skimp on the quality of the oil or the wine. Heat the oven to 350 degrees. Place the fish in a baking dish so the fillets fit snugly. Prepare a mixture of the olive oil, lemon juice, wine, parsley, and rosemary. Mix the ingredients and pour over the fish. Sprinkle with salt and pepper. Bake for 25 minutes or until the fish barely begins to flake. Serves 4. Serve it with a good Albarińo, Sauvignon Blanc, or a light Pinot Noir or a red Burgundy.

Shrimp and Mango Salad

3/4 -1 lb. cooked shrimp 4 Tbl. olive oil
1 large ripe mango, deseeded, peeled, and cubed 1 Tbl. water
1/4 cup sliced green onions 1-2 Tbl. brown sugar
1 Tbl. fish sauce or oyster sauce 1-2 tsp. minced jalapeńo pepper
2 Tbl. soy or tamari sauce  4 cups arugula, spinach, or a mix
Juice of 1 large lime 4 small ripe tomatoes, cut into wedges

Place shrimp, mango and green onions in a medium bowl. Whisk fish sauce, soy or tamari, lime juice, oil, brown sugar, and minced pepper. Pour over shrimp and mango mixture. Cover and refrigerate for 15-20 minutes. Pour over greens and garnish with tomatoes. Serves 4 as a first course or 2 with bread as a light supper. Great with a Prosecco or a lively white such as Grüner Veltliner, Vinho Verdhe, or Vermentino.

Thai Shrimp Noodle Salad

1 lb. medium to jumbo shrimp 1/2 C thinly sliced purple cabbage
3 oz vermicelli glass or rice noodles SALAD DRESSING:
1 C fresh papaya, cut into thin sticks 2 Tbl. fish sauce
3 scallions, cut into thin sticks 2 Tbl. fresh lime juice
1 medium cucumber, cut into thin sticks  1 Tbl. brown sugar
1 C fresh cilantro, lightly chopped 2 tsp. chili sauce
up to 1 fresh red chili, seeded & minced 1-2 Tbl. olive oil
1/2 C fresh basil, lightly chopped  

Bring a pot of water to the boil, then remove from heat. Submerge the noodles and allow to soak (soften). Meanwhile, bring a small pot of water to boil. Remove shells from shrimp and cook the shrimp 2-3 minutes until pink and plump. Drain, rinse with cold water, and place in a large mixing bowl. Check the noodles which should be soft but not soggy. Drain and rinse in cold water. With scissors cut into shorter lengths and add to the mixing bowl along with remaining non-dressing ingredients. Mix dressing ingredients in a cup until sugar dissolves, then pour over the salad. Toss well to combine. Serves 2 as a main entree or 4 as a side dish. Serve with a crisp, lively white wine such as a Grüner Veltliner, a Sancerre (or dry Sauvignon Blanc), or a Vermentino.

Portuguese Sea Bass

3 lb. sea bass fillets, 1" thick up to 1 tsp. oregano
1 tsp. salt 1 tsp. prepared yellow mustard
2 Tbl. flour 2 Tbl. dried parsley
2 medium onions, sliced 1 Tbl. fresh lemon juice
1/4 cup olive oil 1/4 cup dry white wine
/3 cup white wine vinegar 1 1/4 tsp ground coriander
3 cloves garlic, mashed or minced  

Sprinkle fish with salt and lightly dust with flour. Arrange in a shallow 8"x12" baking dish. Sauté onions in oil in a skillet until limp. Place over fish. Combine remaining ingredients and pour over fish. Bake uncovered at 350 for 45 minutes. Pollack or halibut may be used. Serves 6. Try it with a Spanish white.

Shrimp in White Wine Sauce - Spain

1 Tbl. butter 1 Tbl. butter
2/3 cup milk

1 1/2 lb. large shrimp, peeled (tail on)
2/3 cup fish stock or clam juice 1/4 lb. Serrano ham, chopped
1 tsp. Dijon mustard

fresh parsley
flour or corn flour  1/4 cup or more dry white wine
1 Tbl. olive oil  

Heat first four ingredients plus a little black pepper in a sauce pan. Add enough flour to thicken and bring to a boil. Simmer for a few minutes. Add salt judiciously if at all, especially if the stock or the ham are salty. Set aside. Heat oil and butter in a frying pan over high heat. Add shrimp, ham, and 1 Tbl. chopped parsley. Cook for two minutes. Add wine, stir, and bring to a boil. Reduce heat and cook another two minutes. Stir in sauce and heat through. Serve over rice with more parsley as a garnish. Serves 4. Serve with a Spanish white from Rueda or Rioja.

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