White Port Fish Sauce


Experimenting with wine in cooking is so much fun.  Sometimes great things come out of getting home late and creating a dish on the fly with the ingredients available to you at the moment.  Try this sauce on your favorite fish.

3 apricot halves marinated in Glory Late Harvest Muscat Canelli
4 fresh figs, cut in half
5 green onions chopped
3 Tbsp of whole basil
1 t. garlic salt
½ c. white port – I use Ivory, of course
¼ c. olive oil
3 Tbsp of capers
1 Tbsp of brown sugar.

Saute’ the first five ingredients in the olive oil until onions are translucent.  Then add the port, capers and brown sugar in that order.  Simmer and reduce by 1/3.  Add your fish and cook until done.  (I used calamari).