First Place, Entrees Category

2003 Ohio State Fair
Smokey Bare
Westerville, Ohio

4 Servings

4 Tilapia sweet filets
½ c. Wyandotte Winery’s Vidal Blanc
2 tbsp. Unsalted butter Seasonings
¼ c. wheat nuts, chopped
¼ c. balsamic vinegar
1 tbsp. Wyandotte Winery’s Raspberry Summer Wine

1. Mix melted butter with Wyandotte Winery’s Vidal Blanc Wine. Place fish in wine/butter mixture and microwave for 3-4 minutes. This is a very tender sweet fish and must be watched carefully. Remove from microwave.

2. Add seasoning. Garnish with wheat nuts.

3. Mix balsamic vinegar and Wyandotte Winery’s Raspberry Summer wine and serve on the side.

Veggie Couscous

1 box of couscous
½ c. Wyandotte Winery’s Vidal Blanc
1 Portabella mushroom, chopped
½ c. sun-dried tomatoes
½ onion, chopped
c. Toasted pine nuts
1 tbsp. Basil olive oil

1. Prepare couscous according to directions substituting Wyandotte Winery’s Vidal Blanc wine for the water. Set aside.

2. Place remaining veggies in a plastic bag and add ½ c. wine with olive oil. Marinate for 20 minutes and grill.

3. Mix veggies, pine nuts and couscous together. Garnish with fresh herbs.