Pan-Grilled Catfish and Lima Beans with Sauvignon Blanc

Tonight’s dinner was pan-grilled, in Meyer Lemon Olive oil, catfish seasoned with Spicy Seafood Seasoning, Lemon Peel, and after turning Herbes de Provence, and graulated garlic. After cooking the catfish was placed on plates and dry vermouth was reduced with the pan dripping and poured over the catfish. Veggie was Lima Beans boiled in water with Thai Fish Sauce, chopped garlic, and marjoram and finished after cooking with butter and freshly ground black pepper. The meal was very much enjoyed with a 2000 Spotteswoode Sauvignon Blanc - fill just below the capsule, cork barely colored; brisk white fruit flavors, good acidity, with no hint of oxidation or the usual Sauvignon Blanc veggie flavors; with a medium long fruity finish.

Then for dessert we each had a couple Pepperidge Farm Bordeaux cookies with our after dinner water.

Catfish … Mmmm… damn that sounds good.

Sounds fantastic, Dick.