Recently my husband and I bought a new house with a kitchen that dated back to the 1950's. We decided that it had to be renovated right away, and, as anyone who has renovated a kitchen knows, you spend at least three months of that process eating Cheap Tungsten Weights China out. So after two months of local restaurants and fast food joints, we decided to stray a little farther a field than our town and ended up at Champps Americana Restaurant Here I found a delightful White Zinfandel from Beringer which I paired with their Coconut Fried Shrimp. Crispy and light, this wine had a subtle flavor that didn't overwhelm the seafood.

The next day I went out, bought a bottle of Beringer White Zinfandel, and started trying it with a variety of fish dishes to see if my initial impression was correct. To my delight, it stood up to all of the dishes that I prepared with style and flavor. You might want to try this delightful wine with such great fish dishes as Baked Lemon Sole.

This is a very healthy dish because the fish is baked, not fried, and the sauce is quite light as well.


4 3 1/4 oz. sole fillets

2 tsp. fresh parsley, chopped

2 tsp. margarine, melted

1/8 tsp. pepper

2 tsp. lemon juice

1/8 tsp. paprika

2 Tbs. all-purpose flour


Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 degrees for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.


Salmon Steaks with Spinach

Tilapia with Chili Lime Butter

Shellfish are also a great way to serve fish and Shrimp Roll-ups are elegant and delicious.

These delicious roll-ups make an excellent appetizer - but make sure to prepare them the day before so they can marinate overnight.


2 8 oz. pkg. cream cheese, softened

1/2 C. cocktail sauce

Juice of 1/2 lemon

2 cans shrimp, not drained, finely shredded with fingers

1/2 C. mozzarella cheese, shredded

2 stalks celery, finely chopped

4-5 green onions, finely chopped

6-8 10" flour tortillas

1-1 1/2 C. additional cocktail sauce, for dipping


Microwave the cream cheese in a medium glass bowl, for 30-45 seconds, depending on the wattage of your microwave. Mix the cream cheese, cocktail sauce, and lemon together, until well-blended. Stir in shrimp, Mozzarella cheese, celery, and green onions. Mix well. Spread about 1/2 C. of the mixture onto each tortilla, and roll up tightly. Wrap each tortilla in plastic wrap, and refrigerate overnight, for flavors to meld. Slice rolls into 1/2" pieces, using a serrated knife and wiping often while cutting. Arrange on a serving dish, along with a bowl of cocktail sauce, for dipping.

Maryland Crab Cakes

Bourbon Street Shrimp

Seafood Sauté with Kiwi

And don't forget the appetizers with Grilled Prosciutto and Basil-Wrapped Shrimp , a colorful dish can be made as an appetizer or a full meal.


24 fresh basil leaves

12 thin slices Prosciutto, each cut in half lengthwise

24 extra-large shrimp, peeled and deveined, or large sea scallops

24 bamboo skewers, soaked in water for at least 30 minutes before grilling

Garlic Dipping Sauce:

1/3 C. red wine vinegar

2 Tbs. Dijon mustard

1 large clove garlic, chopped

1 C. olive oil


Place 1 basil leaf at the short end of a slice of Prosciutto and a shrimp on top of the basil. Roll the shrimp in the Prosciutto, then thread lengthwise onto a skewer. Repeat with the remaining basil, Prosciutto, and shrimp. Place the skewers on a baking sheet and refrigerate until ready to cook.

To make the sauce, combine the vinegar, mustard and garlic in a food processor or blender. With the machine running, add the olive oil in a slow, steady stream. Process until combined. 10-15 minutes before you are ready to grill, spoon about 1/3 of the sauce over the shrimp skewers to marinate. Transfer the rest of the dipping sauce to a small bowl. Prepare a medium-hot fire in a grill. Grill the shrimp, turning often, until opaque, about 6 minutes. Arrange the cooked skewers on a platter and serve with the dipping sauce on the side.

Yield: 8 servings

Superb Seafood Dip (Crock pot)

Mexican Shrimp Ceviche

Hot Crab Meat Dip

The next time you're hungry for seafood, stop fishing around for a good wine and try the Beringer White Zinfandel. Have a tasty week.

Did you enjoy this article? Recipe4Living invites you to syndicate the above content on your website or blog, but please follow these instructions:

- Send us an e-mail notifying us of your intentions with a link to the article on your website.

- Include the following text at the bottom of the content:

This article reprinted with permission from Visit to participate in the fastest growing recipe community on the web. Submit and rank recipes, share tips and read about world-renowned chef Wolfgang Puck's favorites.