Food easily comes to mind with the Paradise Ridge Sauvignon Blanc. It takes just a small sip to get your mouth watering for the satisfying charms of delicacies such as fresh seafood and soft Sonoma County Goat Cheese. The zippy combination of cilantro and lemon in this recipe pair perfectly with the cornucopia of fruit flavors that dance across your tongue.

Ingredients

For Marinade
3 tsp fresh grated ginger
4 tbsp grainy mustard
1/2 large juicy lemon - juiced & zested (may need more if the lemon is not a juicy one)
4 green onions, finely chopped
1 small bunch cilantro, finely chopped (should be about equal to green onions)
1/2 cup olive oil Salt & pepper to taste

For Fish
4 good sized firm white fish fillets (sole, bass, snapper, Basa, cat fish)
1 tbsp olive oil
1 tbsp butter

Cooking Instructions

Marinade - Combine ginger, mustard, lemon juice and zest with green onions and cilantro in medium sized bowl. Emulsify (mix thoroughly) with olive oil and add salt & pepper to taste.

Fish - Add fish to marinade turn to coat. Cover and refrigerate for at least 20 minutes. Heat olive oil in heavy large skillet over medium-high heat. Take fish from marinade. Do not brush off extra marinade. Place fish in skillet sauté 3 min on 1st side turn carefully to cook other side and add butter to pan. Sauté 3 more minutes.

To Serve - Serve with a chilled glass of Paradise Ridge Sauvignon Blanc (you may need to get an extra bottle, the first always seem to disappear while I am cooking the fish!) This dish can be made with any light firm fish or shell fish. It is also great hot off the grill!