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Keuka Spring
March 26, 2024 | Wine and Food Pairings | Keuka Spring

Wine and Food Pairings: Fish Florentine

Wine and Food Pairing: Fish Florentine

Try this delicious fish with our 2021 Pinot Gris!


Fish Florentine

(adapted from Half Baked Harvest)

  • 4 (5-6oz) white fish fillets such as mahi-mahi, sea bass, tilapia, or halibut
  • 1/2 cup flour of your choice
  • 2 tbls extra-virgin olive oil
  • 2 tbls salted butter
  • 1 shallot, thinly sliced
  • 3 garlic cloves, finely chopped or grated
  • 1 1/2 c cherry tomatoes
  • 2 tbls fresh thyme leaves
  • crushed red pepper flakes
  • 3/4 c milk of your choice
  • 2 oz cream cheese, cubed
  • 1/4 c grated Parmesan cheese
  • 4 c baby spinach, roughly chopped
  • juice of 1 lemon
  • 2 tbls chopped fresh parsley


1. Pat the fish dry and season all over with salt and pepper. Place the flour in a shallow bowl. Dip the fish into the flour to coat on both sides.

2. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the fish and cook until lightly browned on the bottom, 2 to 3 minutes. Transfer the fish to a plate. 

3. To the same skillet over medium heat, add the butter, shallots, garlic, tomatoes, and thyme. Cook, stirring occasionally, until the garlic is fragrant, about 2 minutes. Add a pinch of red pepper flakes, the milk, and cream cheese. Season with salt and pepper. Reduce the heat to low and cook, stirring constantly, until smooth and creamy, about 3 minutes. Add the Parmesan and spinach and cook until the spinach is wilted, 3 to 5 minutes more. Stir in the lemon juice and parsley. Slide the fish back into the sauce, and cook until warmed through, 2 to 3 minutes. 

4. To serve, divide the fish among plates and spoon the sauce over the top. 


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