Vino Mas

Good friends. Good times. Good wine.

Whether you are just starting to "get into wine" and wanting to explore, or an avid wine drinker, we offer wines by the glass or bottle.  Bottles can be purchased to take home and we offer a selection of 16 wines and over 25 beers by the glass to be enjoyed in a comfortable, unique atmosphere.  

Fish Fra Diavolo

Steel Head Trout Fra Diavolo with Barracchi O’lillo Super Tuscan

Steel Head Trout Fra Diavolo with Barracchi O’lillo Super Tuscan

 

·         6 Tbsp olive oil

·         1 cup chopped onion

·         1/2 cup chopped carrot

·         ½  cup chopped celery

·         1/8 cup minced garlic

·         1 tablespoons unsalted tomato paste

·         ½  cup dry white wine

·         2 cans diced tomatoes

·         1/4 cup chopped fresh basil

·         ½  teaspoon kosher salt, divided

·         ¼  teaspoon crushed red pepper

·         4 (6-oz.) skin-on  fillets – Salmon, Trout, Snapper, etc…

·         ½  teaspoon black pepper, divided

·         ¼  cup fresh oregano leaves, divided

·         1 cup diced zucchini

·         1 cup diced yellow squash

·         1 cup diced red bell pepper

·         1 tablespoon drained capers

 

1.      Heat 3 Tbsp olive oil in a large Dutch oven over medium-high heat. Add onion, carrot, and celery; sauté 10 minutes. Add garlic; reduce heat, and cook 5 minutes. Stir in tomato paste; cook 1 minute. Add wine; cook 5 minutes. Add tomatoes, basil, ¼ teaspoon salt, and crushed red pepper; simmer until reduced.

2.      Heat 1 tablespoon oil in a large skillet over high heat. Sprinkle fillets with ¼  teaspoon salt and ¼ teaspoon black pepper. Add fillets, skin side down, to pan; cook 4 minutes. Turn and cook 3 minutes. Remove from pan. Add tomato sauce and 2 tablespoons oregano to pan. Add fillets, skin side up, to pan. Cover; cook 3 minutes.

3.      Heat 2 tablespoons oil a skillet over high heat. Add squashes and bell pepper; cook 5 -7 minutes. Stir in remaining salt, remaining black pepper, remaining oregano and capers.

4.      Plate fillets on top of sauce and squash mixture, top with sauce and fresh oregano leaves.

Pairing:  Super Tuscan, Chianti, Oregon Pinot Noir, Spanish Red Blen2

 
 

Good Friends. Good Times. Good Wine.