Braising fish might sound like a lot of fuss, but it’s really not intimidating, and takes less than an hour. This recipe works with Rockfish, Monkfish, Seabass or Halibut. It can be made with or without Pancetta (but guess which one we like best, lol?) Tina serves it up with rice and a simple but tasty salad tossed with white wine vinaigrette.
We recommend a dry white that’s light-bodied, like the Grey Rock Reserve Sauvignon Blanc which is an excellent value.