I was originally inspired by this recipe, but was afraid that if I posted the recipe as a seafood dish, those who prefer land creatures would skip right over it. So let’s focus on the best part of this dish: the very chunky sauce. Here it’s shown on a haddock fillet, which was dusted with cornmeal and Italian seasoning, and then baked.
I always enjoy recipes that use wine; for this one, I opened a bottle of Barefoot Pinot Grigio. I am certainly no wine expert, I just know what I like, and this tastes great! But whatever wine you use, this recipe was fantastic.
2 t olive oil
1 shallot bulb, peeled and chopped
1/2 c. white wine
1 T lime juice
6 sun dried tomatoes, coarsely chopped
Heat oil in a small saute pan. Add shallots, and cook for 5 minutes until softened. Add wine, lime juice, and sun dried tomatoes, and simmer for 2-3 minutes until the liquid is reduced. Season with salt and pepper, and serve over chicken or fish.