Catfish, Broccoli, and Sauvignon Blanc

Tonight’s dinner was pan-grilled in lime olive oil catfish filets, seasoned with Key Lime Pepper, SI Spicy Seafood Seafood Seasoning, and tarragon after turning. The broccoli was boiled in a mixture of chicken stock, fish sauce, and garlic. Wine was a 2000 Spottswoode Sauvignon Blanc from Napa Valley -bright white fruits, adequate acidity, with a medium long fruit finish. Since the catfish filets from La Montanita have been rather large lately, we didn’t have dessert tonight.