WINE WITH…Grouper with Caribbean Creole Sauce Atop Rice & Black Beans

We count ourselves fortunate to have dodged the ice, snow and freezing temperatures that made life miserable for our friends and family back home on the East Coast a couple of weeks ago. By a lucky coincidence, we happened to be far away, enjoying a few days of Caribbean sun rather than of shoveling sidewalks. As a special bonus we enjoyed plenty of good food on our vacation, including a delicious dinner of fish Creole served over rice and beans. While rum punch seemed a perfect accompaniment to the dish in that setting, we were certain that those particular tastes and textures would be equally splendid with wine. We tested our assumptions once we got home, recreating the dish as best as we could remember it, and indeed it did prove a tasty partner for both red and white wines. The only missing ingredients were sea-scented air and warm tropical breezes.

Grouper with Caribbean Creole Sauce, Served Atop Rice and Black Beans

Serves 2

Preheat oven to 400°

For the Marinade:

Juice of 1 lime (about 1/3 cup)
2 teaspoons olive oil
1/8 teaspoon allspice
1 clove garlic, minced
Freshly ground black pepper

2 boneless, skinless filets of grouper or other relatively firm fleshed white fish (about 10 ounces total)
2 tablespoons olive oil
1 medium red or green bell pepper, chopped
1 small onion, chopped
1 fresh jalapeno, minced
1/2 cup white wine
1 cup canned crushed tomatoes
Salt and pepper
1/3 cup Panko type bread crumbs
2 cups warm, cooked white rice
1 cup warm, cooked black beans (canned is fine)

About 30 minutes before cooking the fish, place the filets on a plate (or small platter). Whisk together the marinade ingredients and pour over the fish, turning the filets to make sure both sides get coated with the liquid. Meanwhile, place 1 tablespoon of oil in a skillet and add the bell pepper, onion, and jalapeno. Cook over medium heat, stirring occasionally, until the vegetables begin to soften. Pour in the wine, turn the heat up, and cook the mixture until most of the liquid has been absorbed. Stir in the tomatoes. Spoon the marinating juices from the fish into the skillet with the peppers and tomatoes and simmer the sauce until ready to serve.

Pour the remaining tablespoon of oil into a small shallow sided baking dish or pan. Coat both sides of the filets with panko and arrange them in the pan. Bake in the pre-heated oven for about 5 minutes, then turn them over and continue baking for another 8-10 minutes, or until the fish is just cooked through.

To serve, mix the rice and beans together and divide the mixture between two serving plates or bowls. Place the fish on the rice and beans, and top with the Creole sauce.