Champagne Thursday Part 2

22 Apr

I tried to prep as much as I could last night. I made swordfish filets. You can of course use whatever fish you want.

For the marinade:

Champagne Vinegar

Salt and Pepper

1 Garlic Clove, minced

1 Shallot, minced

2 tsp Herbs de Provence

Extra Virgin Olive Oil

1 tsp, honey

Splash of white wine (I used riesling)

Juice from half a lemon

Drizzle your container you’re storing the fish in overnight with extra virgin olive oil. Place fish pieces in container and pour marinade over the top. I kept it there overnight. Preheat the oven to 375 degrees. Put the fish in a greased baking dish. I put the fish side that was up in the marinade, facing down and then poured the marinade over the other side. I checked the fish after 10 minutes and spooned some of the marinade mixture over the top. Total cook time was about 14 minutes or until the fish is flaky. Swordfish is so buttery tasting it was a nice compliment to the acidity from the lemon and Champagne vinegar.

Serve hot!

C’est si Yum!!

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