Pan-grilled Catfish with Broccoli and Grgich Hills Fumé Blanc

Tonight’s dinner was fresh catfish, pan-grilled in Meyer Lemon olive oil, and seasoned with SI Spicy Seafood Seasoning, Lemon peel, ground chipotle peppers, and Herbes de Provence. Wine was a 1997 Grgich-Hills Fumé Blanc - Level above the capsule, light 1/8 inch coloring on the cork; good grapefruit, ciear citrus fruit; with a medium long fruity finish.

Then for dessert while watching TiVo’d programs, we had a couple small glasses of Averna Amaro.