Potato-Crusted Yellowtail Snapper
Potato-Crusted Yellowtail Snapper might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains about 42g of protein, 21g of fat, and
Instructions
Combine potato flakes, salt, pepper, and thyme in a shallow dish.
Lightly beat eggs in a second shallow dish. Dip fish in eggs, then dredge in potato flake mixture.
Heat oil in a large skillet until hot. Saut fillets 4 to 5 minutes on each side or until done.
Wine note: A great match for any seafood, crisp Woodbridge Sauvignon Blanc offers lively fruit, floral, mineral, and clover notes, nicely balancing the snapper.
If you're in the mood to experiment, summer is an ideal time to try white Burgundy (which is made with Chardonnay grapes). Many French imports can be pricey, but try Domaine William Fevre Chablis or Louis Latour Pouilly-Fuiss for a good value.
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.
Thrive Pinot Grigio