June 2023

Fish Florentine With Great Frogs Reveille Reveille White

What’s for dinner? Try this simply delicious fish Florentine entrée accompanied by freshly steamed asparagus and a glass of chilled Great Frogs Reveille Reveille White! Our lives seem to get busier all the time, this very simple and quick recipe is easy for a midweek meal or save for weekend. I love the simmered peppers and garlic with of course lots of fresh spinach, in a creamy sauce. Pan seared white fish, finished with a squeeze of fresh lemon and sprinkled with grated parmesan. The crisp slightly sweet of Reveille Reveille on the pallet is a marvelous compliment to the creamy sauce of this Florentine.

Enjoy!

Ingredients

serves 4

  • 4 5 oz thick pieces of skinless white firm fish fillet (such as grouper, bass or halibut)

  • 1 tablespoons extra virgin olive oil

  • 1 tablespoon salted butter

  • 1 cup red bell pepper chopped

  • 2 cloves garlic minced

  • 9 ounces fresh baby spinach (from two bags) chopped

  • 2 ounces 1/3 less fat cream cheese (I like Philadelphia)

  • ¼ cup half & half cream

  • 3 tablespoons grated Parmesan cheese

  • kosher salt

  • fresh black pepper

Method

  • In a large skillet over medium heat add 1/2 tablespoon of olive oil and 1/2 tablespoon of butter, red bell pepper and garlic and cook for about 4 minutes.

  • Add chopped spinach season with a pinch of salt and pepper mix until the spinach wilts down. Chopping the spinach before adding seems to help the spinach separate.

  • Add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and resembles creamed spinach.

  • Heat a separate skillet on medium high heat, add remaining oil and butter.

  • Season fish on both sides with salt and pepper and place on the hot pan.

  • Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes, until cooked through and browned.

  • Divide the spinach mixture on the bottom of each plate and top with piece of fish.

Note: If the sauce becomes too thick before serving, add a small amount of water.

Michelle AhlersComment