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swirl and savor

Gulf Coast Drum with Almond Butter Sauce

Beth Ribblett

When thinking about food and wine pairing, the goal is for the subtle nuances of the wine to compliment the predominant flavors in the food. So as I was thinking about what to pair the with Michele Chiarlo Gavi, I went with one of the distinct characteristics of the wine, which is an almond undertone, and decided to go for a simple Gulf Coast Drum with Almond and Butter Sauce. The richness of the butter and almonds with the light, tangy lemon is the perfect pairing with the medium, sometimes almost oily texture of Gavi. Add some delicious Gulf Coast fish and you have a quick easy recipe that can be pulled together in about 15 minutes.

The fish:

* 2 lbs of fresh Gulf Coast Drum
* milk
* 1/2 cup seasoned flour (1/2 t. mixed salt and pepper)
* olive oil

Dip fish fillets in milk, then in seasoned flour.

Pour olive oil in to a large skillet until you have about 1/4 inch of oil in the pan. Heat on a medium flame; add fillets.

Saute quickly on both sides until lightly browned; do not over cook. Place fish on a heated platter.

The Sauce:
Makes 3/4 cup

* 1/2 cup butter
* 2/3 cup (2 ounces) sliced almonds
* 2 tablespoons fresh lemon juice
* 2 tablespoons chopped fresh parsley


Melt butter in a large skillet over medium-high heat. Add almonds; sauté 2 to 4 minutes until golden brown. (Do not overcook or butter will burn.) Stir in lemon juice and parsley. Serve immediately.

Serve with a nicely chilled glass of Michele Chiarlo Gavi!