This gets 3.5 to 4 stars.  nice recipe which presents itself better through the pairing.  I like this one because it illustrates how a substantial red wine can pair with fish.  The reviewer that mentioned that the parsley was overwhelming used Talapia, which is inappropriate for this recipe.  Talapia is almost flavorless and not meaty enough.  I used both Halibut and Striped Bass.  Both were delightful with the sauce, and the skewered red potatos were as advertised. I paired it with a 2003 Smith Haut Lafitte (Pessac-Leognan, Grave) from my cellar.

By nycsommelier | 

December 8, 2008

This recipe gets 3.5 stars from me, not 3.  As advertised, fast and easy.  The juicy, earthy, grilled mushrooms, paired with the creamy, tangy goat cheese and herbed bread crumbs makes for a fairly complex mixture of flavor and texture.  My primary wine pairing was a Sauvignon Blanc from Friuli, Italy, but I believe that many Sauv. Blancs would do well.  Just as a test I tried high end Cali Chardonnay - my pairing wine for the next course - and I think the Sauvignon Blanc worked better.

By nycsommelier | 

September 29, 2008