Pacific White Seabass With Mango and Wine Sauce

On a hot summer day, try enjoying this dish with a fresh tossed salad along with our Estate Vineyard Chardonnay or Barrel Selected Pinot Grigio.

Ingredients:
2 thick fillets of fresh white seabass (8 to 10 oz. each)
6 oz. butter, melted
1 tbs. butter (room temperature)
1 cup of Japanese panko bread crumbs
2 fresh mangos, cubed into small chunks
1 tsp. sifted flour
3 cloves garlic, finely chopped
1 fresh lime, juiced
1/2 cup white wine
1 tbs. minced shallots

Mango Sauce: Place 1 tbs. of butter in a sauce pan and melt slowly, add flour and stir until well mixed and slightly brown. Add melted butter, garlic and shallots; stir until well mixed. Add lime juice and wine; stir and reduce for 5 minutes. Add in mangos and simmer until mixture thickens slightly.

Seabass: Dip seabass fillets into melted butter and then quickly dredge in panko crumbs, coating both sides. Bake at 350 degrees in a shallow, buttered baking dish for 15 to 20 minutes or until firm; do not overcook. Top with mango sauce and serve immediately.

Have you taken the CJ Challenge!

Attention Blogging Community!!

Have you taken the Château Julien Challenge?!?! As one has put it already, it's going to be the biggest grass-roots challenge to hit the wine industry for some time. We are proud of our wines...so proud we are willing to put ourselves to the challenge of going up against one of our leading competitors and challenging the fact that our wines taste better. Thats it! But who is the audience?? Anyone who is passionate enough about wine to author a blog about it. If you haven't received an invitational email...just email me John Scalla and let me know you'd like to participate. There is no cost to you, we send the wines. Just talk about us on your blogs, podcasts and anything else you author.

If you'd like more information, email me or give me a call here at the winery! (831-624-2600)

A visit to the Litchfield Plantation

Vintner's Dinner
Thursday, July 20, 2006
Litchfield Plantation's
Carriage House Club

Litchfield Plantation is one of the oldest rice platations on the Waccamaw River in South Carolina and still contains the original mansion, which is used as a Country Inn. It is estimated to have been built as early as 1740cc.

Jamboree 2006

Weekly Podcast for July 7, 2006

Cluster counts, a couple of good articles and as always a little more wine knowledge than before! :)

Go ahead...take a listen...