Serves 4
Teriyaki Snapper:
1/4 cup ARIEL Blanc
2 Tbs. low sodium soy sauce
1 tsp. chopped garlic
1 tsp. grated fresh ginger
4 six-ounce red snapper fillets
1 tsp. toasted sesame oil
Salad:
8 ounces Chinese noodles
3 Tbs. rice vinegar
3 Tbs. ARIEL Blanc
1 tsp. low sodium soy sauce
1 medium cucumber, peeled, seeded and cut in
matchsticks
3 green onions, sliced on the diagonal
1/2 cup chopped red bell pepper
2 Tbs. toasted sesame seeds
5 fresh mint leaves, chopped
Vegetable
(suggestion):
2 bunches fresh spinach, washed, stemmed and
lightly steamed
1. Combine the ARIEL
Blanc, soy sauce, garlic and ginger. Pour over
fish fillet to marinate for 15 to 30
minutes.
2. While the fish is
marinating, cook the Chinese noodles according
to package directions, being careful not to
overcook them. Drain and cool by rinsing under
cold water. Stir together the rice vinegar,
Ariél Blanc and soy sauce and pour over
the cooked noodles. Add the prepared vegetables,
sesame seeds and chopped mint and toss to mix.
Set aside to marry the flavors while you cook
the fish.
3. Heat the oven to broil.
Lay the fish fillets in a foil lined broiler
pan, sprinkle with sesame oil, discarding the
extra marinade. Broil the fish for close to 10
minutes, but check it after 5 minutes so as to
not overcook it.
4. Serve the broiled fish and
salad on a warm plate with the steamed spinach
on the side.
Enjoy with ARIEL Chardonnay,
Blanc or White Zinfandel!
