This recipe is a very tasty, very simple preparation but just does not look pretty on a plate. It is just too white. I even tried add a little chopped fresh parsley to a serving to make it look prettier and it looked forced. So we went with it in it's unappealing appearance. Luckily I was not serving it to anyone but my family who doesn't usually care what the food looks like and frequently gets annoyed with me when I am taking blog photos when they want to eat.
This recipe is adapted from a cookbook I got on a wine tour of the NY Finger Lakes. Recipes From the Wineries of the Great Lakes by Joe Borrello, Raptor Press 1997 p.84.
I got a bottle of jalapeno wine at the PA Food & Wine Show in Lancaster, PA this year. It is produced by Cardinal Hollow Winery in Lahaska, PA, Montgomery County. It is definitely a wine to cook with , not drink but when used in a recipe like this or to deglaze a pan, it creates a nice low level heat to the dish.
Baked Fish in Wine
1 lb swai or other firm white fish
1 can reduced fat cream of celery soup
1/4 cup Riesling, or other white wine
2 Tbsp jalapeno wine (or the same white wine above)
Salt and freshly group pepper to taste
1/4 cup freshly grated Parmesan cheese
Preheat the oven to 350F.
Place the fish in a baking dish. Pour the soup and wine(s) over the fish. Sprinkle with parsley and season to taste with salt and freshly ground pepper. Top with Parmesan cheese. Cover with foil.
Bake the fish for 30 minutes, uncover and bake for about an additional 10 minutes until lightly browned.
Serve the fish topped with the sauce.