Simple Seasoned Grilled Fish
INGREDIENTS:
- 16 ounces fish fillets (four 4-ounce fillets)
- 4 teaspoons olive oil
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Old Bay seasoning
- ½ teaspoon paprika
- ½ lemon
- chopped parsley for garnish, optional
DIRECTIONS:
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Start by preheating your pan or grill. Place the grill pan, skillet, or sauté pan on the stovetop over medium-high heat and let it warm while you prep the fish fillets. If you’re using an indoor electric grill, go ahead and heat it according to the manufacturer’s instructions.
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Brush one side of the fish fillets lightly with olive oil.
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Sprinkle with salt and pepper, Old Bay, and paprika.
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Place the fillets on the pan or grill with the seasoned side down.
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Brush the second side with olive oil and sprinkle with additional seasonings.
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Cook the fillets for about 2 minutes. Use a wide spatula to turn the fillets over and cook an additional 2 minutes. (Note: If using an indoor grill, place the fillets on the preheated grill and cook according to the manufacturer’s instructions. For the George Foreman grill, it takes approximately 4 minutes.)
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Transfer the cooked fillets to a plate. Sprinkle with chopped parsley (optional) and drizzle with lemon juice.
© Recipe courtesy of Lana’s Cooking.
JUNE WINE CLUB:
Bodega Ramón Ramos
Montetoro 14
Malavasía
Toro, Spain
CRISP WINE STYLE
Pale gold yellow, intense, crisp and shiny. Very persistent fruity aroma and mineral afterthought. Medium to highly intense aroma, ripe apple, banana, pear. Warm sensations with a lightly bitter finish.
Varietal: 100% Malvasía
Average production per hectare: 3000 kg
Vineyard’s age: Pre-phylloxeric
Harvest: September, manual
Aging in bottle: 3 months
Appellation: Toro, Spain
Elaboration: Pressed, light chilled maceration process, followed by its removal from the tanks, so that the obtained must can ferment cleanly
Pairing: Perfect for grilled fishes, appetizers, soft cheeses.
Vineyards:
The vineyards are located between 605 and 700 meters high, on sandy soils. The average production per hectare is 4000 kg. The vines vary in ages, from the youngest at 25 years and up to 120 years old, pre-phylloxera for the oldest. These exquisite vineyards are the guiding star for all their wines.
Production:
The winery utilizes small concrete tanks to make all of their wines, before going through the aging process. These tanks are optimal for the production of wines, as they allow the temperature to be stable. The aging takes place in French and American oak barrels. Each wine requires different aging to preserve their individuality. All of their wines have at least six months aging in the bottle before released to market.
About Bodega Ramón Ramos:
Bodega Ramón Ramos was founded in 1963. It is located in Venialbo province of Samora and part of the D.O. Toro since 1989. The ancient cellar excavated by hand centuries ago was the foundation and inspiration of the winery. Today, it houses a museum that explains the trajectory, history and experience of the humble family that had the dream of living off the land and its wines. Nowadays, Bodega Ramón Ramos has a state of the art modern winery, but still maintains the essence of their wine traditions. They owns 60 hectares of vineyards of Tinta de Toro, Moscatelde Grano Menudo and Malvasia varieties. Manual harvesting allows them to select specific fruit, a task that greatly influences the quality of their wines. The terroir is an unequivocal protagonist of each of their wines. Learn more here.
Ramon Ramos family of three generation winemakers.
Information & Photos © Bodega Ramón Ramos – All Rights Reserved.
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