Halibut with Peach Mango Salsa
This recipe is so easy and delicious especially in the summertime,
its the perfect match for the Harmony Wynelands Riesling.
4 Halibut Filets, 8 oz each and 1 inch thick 2 tablespoons Olive Oil
1 Teaspoon Lemon Zest 1/4 Teaspoon Fine Salt
1/4 Teaspoon Black Pepper 1 Tablespoon Lemon Juice
2 Fresh Peaches skinned and cut into 1/4" squares 1 Tablespoon Vegetable Oil
1 mango peeled and diced into 1/4" squares 1 Tablespoon Mint finely minced
1 Teaspoon Crystallized Ginger, Finely Minced 1/2 Teaspoon Orange Zest
1/8 Teaspoon Cinnamon Dash of Salt
SERVES 4 AS A MAIN COURSE
Directions: In a small bowl combine the olive oil, lemon zest, salt and pepper. Rub the halibut fillets with the paste on all sides. Cover with plastic wrap and refrigerate until ready to grill. In a medium bowl combine the peaches,mango,oil.lemon juice, ginger, mint, orange zest, cinnamon and salt. stir to blend. Cover with plastic wrap and leave at room temperature until ready to serve. Grill the halibut over direct heat until the fish is slightly firm, 8-10 minutes, turning once halfway through the grilling time. Remove from the grill and serve warm with peach mango salsa on top. Enjoy!
Chicken Breasts in
Harmony Wynelands Champagne
4 whole Chicken Breasts boned & skinned 4 tbsp Butter
1/3 cup all purpose flour 2 tbsp Olive Oil
1 tsp Salt 1 1/2 Cups Harmony Wynelands Champagne
1/8 Tsp freshly ground white pepper 1 Cup heavy cream
Sauteed Mushrooms (optional)
Directions: Flatten the chicken breasts with palm of hand. Combine the flour, salt, and pepper and dust breasts on both sides. Saute, full side down in butter and oil for 5 minutes, shaking the pan to prevent sticking. Turn the chicken and add champagne. Cook for another 15 minutes until the chicken is done and champagne is reduced by half. Remove the chicken to a heated serving platter and keep warm. Add the cream to the pan juices and cook until thickened. Add sauteed mushrooms if desired. Pour sauce over chicken and serve.
Artichokes with Prosciutto, Feta and Mint
Serve with Harmony Wynelands Chardonnay & ENJOY!
4.5 oz Feta 6 Slices Prosciutto
10 oz Whole Marinated Artichokes 1/4 Cup fresh Mint leaves
Directions: Cut the feta into 1 inch wide slices and cut the prosciutto length ways into 1/4 inch wide slices. Top each artichoke half with one feta slice and one mint leaf. Wrap one prosciutto slice around each artichoke and place on a serving platter. Season with pepper.
Melons and Blueberries with Warm Ginger Sauce
SERVE WITH HARMONY WYNELANDS ROse`
1 Small Honeydew Melon Halved and Seeded 1 Small Cantaloupe, Halved and Seeded
2 Cups Fresh Blueberries 2 Cups Fresh Orange Juice
2 Tablespoons Peeled and Grated Fresh Ginger 2 Tablespoon Fresh Lime Juice
2 Tablespoons Honey *Julienned Fresh Mint or Basil Leaves For Garnish
Directions: To make the ginger sauce in a medium saucepan combine all the ingredients and bring to a boil. Reduce heat to medium low and simmer for 5-10 minutes or until a nice ginger flavor develops. set the sauce aside and keep warm.Using a melon baller scoop out the flesh of the melons to make melon balls. In a medium bowl gently toss the melon balls, ginger syrup and blueberries together. To serve divide the mixture among 4 bowls or dessert plates and garnish with the mint and or basil.