How to Cook Fish in Wine

Cooking fish in wine imparts complex flavors that can complement herbs and other ingredients used in the preparation of the meal. Alcohol and sulfites evaporate when cooking with wine, so you need not worry about getting drunk. Only the flavor of the wine remains. Choose a wine for cooking that you would enjoy drinking. If using wine as part of a marinade, don't marinate the fish for more than 15 minutes. Wine is acidic and will immediately begin to break down the delicate tissues of the fish, literally cooking your seafood in a chemical reaction. The fish will retain more of its texture if you add the wine to your dish at the start of the cooking process. Baking or braising fish with wine works well because the wine has an opportunity to commingle with the fish and impart its flavors. Wine added to fish cooked in a skillet evaporates faster than the flavor can be absorbed, although a brief marinade is an option.

Difficulty: Moderate

Instructions

Things You'll Need:

• Fresh fish Wine Herbs and seasonings fish broth

1. Rinse fresh fish under cold water and pat dry with a paper towel.

2. Place the fish in a lightly greased roasting pan.

3. Braise the fish by pouring a mixture of fish broth, herbs and spices to taste, and 1/2 cup of wine for each pound of fish over the fish. The poaching liquid should just cover the fish. Dill, lemon zest and salt and pepper make a great seasoning mixture for fish.

4. Bake the fish in a preheated oven at 350 degrees F for 20 minutes or until the flesh of the fish turns white and glistens with moisture.

5. Increase the flavor when you have more time for cooking by preparing a wine reduction in a saucepan. Simmer 1 cup of dry white wine for an hour, slowly infusing the reduction with herbs such as minced cilantro or dill to taste. Add the dried or fresh herbs one variety at a time and stir gently to release the flavor and blend the herbs with the wine.

6. Pour the reduction over the fish and bake at 350 degrees until the flesh turns to white from opaque. Wine reduction takes more time to prepare, but adds immeasurably to the flavor due to the intensified taste of wine and herbs.

Tips & Warnings

• Use lighter reds such as cabernet for stronger fish like salmon and tuna. Pair the dinner wine with the same varietal used in cooking so as not to overpower the dish.
• Don't overcook fish. Remove from oven or heat just before the fish begins to flake. Fish will continue to cook slowly after being removed from heat, so undercooking is not a problem. The fish will finish cooking itself within minutes of being removed from the stove.

References

• Fish cooking tips

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