Tassel Ridge® Lemon Pepper and Mushroom Tilapia

2 Tbsp butter
½ lb sliced mushrooms
¼ tsp, plus ½ tsp lemon pepper
3 cloves garlic, minced
4 6-oz tilapia filets
¼ tsp paprika
⅛ tsp cayenne pepper
1 medium tomato, chopped
3 green onions, thinly sliced

Melt butter in large skillet over medium heat. Add mushrooms. Sprinkle with ¼ teaspoon lemon pepper. Cook, stirring, 3 to 5 minutes, or until tender. Add garlic. Cook 30 seconds. Place fish over mushrooms. Sprinkle with paprika, cayenne pepper, and remaining lemon pepper. Cook, covered, 5 to 7 minutes, or until fish just begins to flake easily with a fork. Top with tomato and onions. Serves 4.

Wine Recommendation—Tassel Ridge Iowa Candleglow® White 

This recipe is moderately spicy but the meat is a very mild fish. You could use either a dry rosé or a dry white.  I chose the latter and specifically Tassel Ridge Iowa Candleglow White. Iowa Candleglow White will complement the spices in this recipe without overpowering the fish. It has pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. This dry white is made from La Crescent, Brianna, and Edelweiss grapes grown in our Mahaska County, Iowa, vineyards. Serve chilled. – Bob Wersen, Owner, Tassel Ridge Winery

Category : KIOA Recipe of the Week Posted on July 9, 2018

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