Chardonnay poached fish

• Fresh or dried herbs of choice: tarragon, parsley, dill or chives
• lemon pepper
• salt to taste
• Milat Chardonnay

Fish of choice: snapper, salmon, trout, roughy .

In a saute pan, add 1 1/2 Milat Chardonnay and cook med.high heat and boil for 5 mintues. Add herbs and continue cooking another 5 mintues. Add your fish and saute about 3 mintues, flip the fish over and continue until it is done. The wine should be almost all absorbed or cooked down when its finished.