White Wine Day, Pinot Grigio and three perfect fish dishes.

White Wine Day, Pinot Grigio and three perfect fish dishes.

In honour of White Wine Day Copper Bay Seafood are inspiring exciting cooking with some fish recipes that perfectly match the UK’s favourite, Pinot Grigio.

Here’s some delicious meal ideas for Oysters, Mussels and Monkfish ready for  White Wine Day.

Garlic Grilled Oysters

A real romantic treat. This oyster recipe is super easy to prepare, yet wonderfully delicious. Enjoy over a candle lit dinner complemented with a large class of Pinot Grigio.

Menai oysters served on a platter

Ingredients  

  • A dozen oysters
  • 400g softened butter
  • 2 garlic cloves, minced
  • 60g Parmesan cheese, grated
  • 2tbsp finely chopped parsley
  • 1tsp paprika
  • ½ tsp tabasco
  • 1tbsp Worcestershire sauce

Method

Begin by preheating the grill at 200C

  • Begin by creating the garlic butter mixture. Combine butter, minced garlic, worcestershire sauce, tabasco, parsley, paprika and half the parmesan.
  • Spread oysters evenly on a grilling tray and spoon the butter mixture equally over each oyster. Sprinkle the remaining parmesan over the oysters.
  • Place under grill uncovered for 6-8 minutes until the edges of the oysters begin to curl.
  • Pour a glass of Pinot and enjoy!

Moules Mariniere (Mussels) (Serves 2)

Bringing a French favourite right to your doorstep. Moules mariniere is the perfect accompaniment to Pinot Grigio. Not only does it compliment a large glass on the side but it also requires it in its rich creamy sauce.

Cooked wild mussels with lemon

Ingredients

  • Cleaned mussels
  • 50ml white wine
  • 75ml double cream
  • 12g butter
  • 1 finely chopped shallot
  • 1 minced garlic clove
  • ½ tbsp parsley
  • ½ tbsp thyme
  • 2 bay leaves
  • Handful of chopped fresh parsley to garnish

Method

  1. Begin by adding the butter, diced shallots and minced garlic to a large pot and cook until shallots soften. Add in parsley, thyme and bay leaves before putting in the mussels.
  2. Next, add the wine and up the heat. Cover the pot and allow the mussels to steam and begin to open. This should take around 3 minutes. Give the pot a shake to help the mussels along.
  3. Remove the bay leaves and pour in the cream with a sprinkle of chopped parsley.
  4. Once cooked remove the mussels and serve in the creamy white wine sauce with crusty bread or fries, perfect for dipping.

Rich Tomato Monkfish (Serves 4)

A meaty fish that deserves to be matched with a rich sauce and enjoyed with the citrus notes of a good Pinot Grigio. As one of Copperbay Seafood’s bestselling fish this monkfish recipe is guaranteed to leave you wanting more.

 

Monkfish in a tomato sauce

Ingredients

  • 4 monkfish loins
  • ½ teaspoon of lemon juice
  • 15g of butter
  • 1tbsp Olive Oil
  • Salt and pepper to taste

For the Sauce

  • 1 tin of plum tomatoes
  • 4 garlic cloves, minced
  • 2 finely diced shallots
  • 2tbsp tomato paste
  • 3 tbsp white wine (Pinot Grigio or alternative)
  • 50g finely chopped ginger
  • 1tbsp freshly chopped coriander
  • 1 finely chopped red chilli
  • 1 tbsp freshly chopped parsley
  • 70g of butter
  • Dash of oil
  • Salt and pepper to season

Method

  1. Begin by creating the rich sauce. Add oil to a large saucepan over medium heat and cook off garlic, diced shallots, chilli and ginger until soft before continuing with adding the tomato paste and wine.
  1. Once the sauce has been cooking for roughly 3 minutes add in the plum tomatoes along with the herbs and butter and simmer until the mix begins to thicken. Once thickened season with salt and pepper to taste and set aside to use later.
  1. Next, it’s onto the monkfish. Heat a dash of oil in a pan along with a spoon of butter. As the butter begins to foam its time to place in the monkfish. Cook on one side until golden brown before flipping and proceeding to cook on a lower heat for 2 minutes.
  2. Remove monkfish from pan and season with salt and pepper if required.
  3. Reheat the previously made sauce. Once warmed serve on the cooked monkfish and enjoy.