I have a confession to make.
Even though the title of my blog is Wine & Glue, and even though I don't exactly (ahem) make it a secret that I enjoy a nice glass of white wine, I know almost next to nothing about the right way to pick wines, what the different names of wines mean, or how to best pair wines.
Typically, if it's got a cute label and is less than $10, I'm willing to give it a go.
So, when I was asked by CellarVie Wines to check out the information they had about Sauvignon Blanc and give one of their wines a try, I was super excited.
I learned so much from them! I always thought that an older wine meant a better wine, but I learned from them that that isn't actually the case with Sauvignon Blanc. I also learned about the best foods to pair with a Sauvignon Blanc, and knew that this delicious Spanish Fish recipe with it's white fish and fresh tomatoes would be perfect!
I tried the delicious, Veramonte Sauvignon Blanc from Chile. It was crisp and delicious, and very budget friendly. And it paired perfectly with this fish recipe.
If you are looking for the perfect Sauvignon Blanc, all you need to know can be found at CellarVie Wines.
This fish recipe, perfectly paired with a white wine, is made with fresh cherry tomatoes, cajun flavored chicken sausage, and white beans. It comes together quickly, and is a healthy and filling meal.
Two notes about cooking cod. First, if you are working with frozen cod, it is best to let it thaw in your refrigerator overnight before cooking. Second, you want to get the fish to the point where it is no longer translucent, but you want to stop the cooking process before it starts to flake apart. You want your fish to be opaque and still juicy. It may take a few times of making this dish to figure out when your oven will get it to this happy medium, but it's well worth it.
Spanish Fish with Cajun Chicken Sausage & White Beans
- 12 oz package of Cajun Chicken Sausage (I use Johnsonville), cut into half moons
- 1 tsp dried thyme
- 1 pint grape tomatos halved
- 1/2 cup dry white wine, divided
- 1 15 oz can great Northern Beans
- 1 to 1 1/2 pounds of cod
- Preheat the oven to 425 and prep a 9 by 13 inch glass baking pan by spraying it with cooking spray.
- Set a skillet over medium heat on the stove top and spray it with cooking spray. Add the sausage, and cook until it is glistening, about two minutes (if you start with a fully cooked sausage, you don't have to worry about doneness, just getting it crisp). Add the thyme and cook for another minute. Add the tomatoes and 1/4 cup of the wine. Cook, stirring occasionally until about half of the wine has evaporated, between two and four minutes.
- Stir in the beans, season lightly with salt, and remove from the heat.
- Place the fish in your prepared baking dish, and sprinkle with a little salt and pepper. Top it with your tomato, sausage, bean mixture, making sure that the fish is covered evenly.
- Pour the remaining 1/4 cup of wine into the dish and cover with foil. Bake for 15 to 20 minutes, until the fish is no longer translucent, but before it starts to flake apart.
Disclosure: Though I received compensation and product in exchange for this post, the opinions are 100% my own.
