Braised Fish with Dilled Rice

INGREDIENTS

2-3  Fillets of Tilapia, Flounder, Sole, Swordfish, or other

          mild fish, 1/4 to 3/8 inch thick,about ¼ pound each

1     cup Arborio rice

3     cups boiling water

1     tablespoon dried dill weed

½    cup dry white wine, like TRE Chardonnay

¼    cup sherry wine vinegar

2     tablespoons fresh squeezed lemon juice

½    tablespoon butter or butter substitute

½    tablespoon all purpose flour

½    cup chopped flat leaf parsley

 

METHOD

In a large sauce pan, add three cups water. Bring to a boil and add 1 cup Arborio rice. Boil for 8 minutes, drain and add 1 tablespoon dried dill. Stir well and set aside.

 

In a small dish, work the flour and butter together with your fingers until it forms a paste. Cover and braise fish with 1 cup white wine for 7-10 minutes, turning once. . Remove fish and cover to keep warm. To the skillet, add the sherry vinegar and lemon juice. Cook over high heat until reduced by half. Slowly add and stir in the butter/flour paste until sauce is slightly thickened. May not need all of it.

 

Serve fish on a bed of dilled rice, pour sauce over the fish and sprinkle with chopped flat leaf parsley. Make sure you have a bottle of chilled Reserve Pinot Grigio on hand to accompany this dish. Serves as many portions as fillets were purchased