Pair Lemon Pepper and Mushroom Tilapia with Iowa Candleglow® White for an Elegant End-of-Summer Dinner.
Tilapia is a very mild fish, but this recipe is moderately spicy. Tassel Ridge Iowa Candleglow® White, with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple will complement the spices in this recipe without overpowering the fish.
Tassel Ridge® Lemon Pepper and Mushroom Tilapia
Ingredients
- 2 tbsp butter
- 1/2 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
Instructions
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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.
Recipe Notes
Wine Recommendation—Tassel Ridge Iowa Candleglow® White
Iowa Candleglow® White is a dry, fruity white with pineapple, pear, melon, and apricot notes on the nose and palate and a finish that hints of green apple. A blend of La Crescent, Brianna, and Edelweiss grown in our Iowa vineyards, Iowa Candleglow White pairs well with chicken, fish, or lightly seasoned pork. Or, just sip it by itself. Serve chilled.
