Boost Your Skin Health with White Fish and White Wine This Weekend.
- Posted on: Jul 6 2012
The weekend has arrived. Time to unwind with a light, summer, skin healthy meal. Pairing wine with fish or seafood can be daunting. White wines are usually the go-to choice for seafood. White fish, like in our dish below, pairs well with Chenin Blanc, Sauvignon Blanc or Pinot Grigio. Chardonnay, the most popular white wine, can be rich, fruity, and even buttery in flavor. Pinot Grigio and Sauvignon Blanc are lighter and crisper. Non-alcoholic phytochemicals in wine, such as flavanoids and resveratrol, act as antioxidants and prevent molecules known as “free radicals” from causing cellular damage in the body. Red wines have higher concentrations of resveratrol than white wines, however they can aggrevate rosacea. White wines are a better bet if you suffer from this condition.
Just enough, but not too much… the amount of wine you drink matters. Avoid drinking more than the recommended amount, otherwise your health benefits are lost and your health risks increase.
Women: No more than one 5 oz. glass of wine per day.
Men: No more than two 5 oz. glasses per day.
Enjoy this recipe from my book, The Beautiful Skin Diet and have a great weekend.
Fish in Wine Sauce
per serving: Calories 614, Vit A IU 379, Vit E mg 3
4 10 oz. white fish filets-sea bass, snapper, sole or orange roughy
1/2 tsp. salt
1/4 tsp. white pepper
1/2 egg white
3 tbsp. rice wine
2 tsp. sugar
1/4 tsp. salt
3/4 cup chicken broth
1/4 cup canola oil
Cut the fish filets into 2 inch square pieces. Combine fish marinade ingredients and add fish pieces to marinade. Set aside for 15 minutes. Mix seasoning ingredients together. Coat a skillet with canola oil and heat to moderately hot. Saute fish pieces for 2 minutes on each side; the fish should be removed with a slotted spoon before browning. Set aside. Pour off excess oil from the pan. Add the seasoning mixture and bring to a boil, reducing until thickened. Return the fish pieces to the pan and gently simmer for 2 minutes. Season with salt and white pepper to taste.
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