Last night’s dinner was pan-grilled filets of fresh catfish (farmed), seasoned with SI Spicy Seafood Seasoning, Lemon-Pepper, and Chervil and grilled in a little Meyer lemon olive oil. After about six minutes of grilling i removed the filets and added vermouth to the pan juices and reduced. The broccoli was boiled in a mix of water, fish sauce and garlic and finished with butter. EVOO, and coarse sea salt. The reduced pan juices were poured over the catfish and the broccoli was plated as well. All was enjoyed with a 2005 Marc Deschamps Pouilly-Fumé ‘Les Porcheronnes’ - bright minerally white fruits in nose and flavors; balanced mid-palate with rich, stony fruit and good acidity; and a medium long minerals and fruit finish. It was very good with the catfish. For years my favorite wine with catfish has been a French sauvignon blanc.
Then for dessert we had a nicely ripe Bosc Pear with three grappas - Don Quixote Los Alamos grappa, Sarpa di Poli grappa, and Banfi Grappa di Montalcino, while watching Iron Chef America, Nip/Tuck, and Bones (via TiVo). My favorite this time was the Sarpa, Carollee still like the Banfi, which I think is a bit hot.