It's my night out but my designated driver is out of town. I thought I would treat myself at home. I brought trout meunière from New Orleans to my side of Houston in 1974. I no longer fish so I went with the North Atlantic cod that you see in the HEB commercialism. They looked to be from 2 to 4 pounds.

I use vermouth in all my wine dishes because I always have it on hand.

I ended with this.



Do you ever? White or red?

that looks really good Bill. no wine for me tho little buddy!

Sure, I cook with wine.....or beer, or Bourbon. Sometimes I even add a bit to whatever I'm cooking.

You missed your calling Bill. You do a heck of a presentation. Even if the meal doesn't taste good it still looks good.

I haven't cooked with wine but your dinner looks very good.

Looks tasty

Thanks a bunch for your kind words. HEB had some really great looking snapper fillets. I may try snapper the next time. The cod fillet was boneless and skinless. I'm not sure if the fishmonger will remove the skin for me. A friend made this with redfish once during a trip to Port Mansfield.

No, I was told that's alcohol abuse.......

The original recipe called for parsley. I prefer cilantro. I now use cilantro in place or parsley in severally of my sauces.

I use a bottle of burgundy as a basis for my Burgundy beef stew.