Fried fish certainly has its merits, but there are occasions when you want something with a lighter taste. This recipe (below) for Herbed Fish stays light thanks to white cooking wine, but Stripling's Ground Red Pepper makes sure that it doesn't blend into the background of unmemorable meals. Herbed Fish 4 (4-6 ounce) white fish filets • teaspoon chives • teaspoon paprika • teaspoon Stripling's Ground Red Pepper* • cup minced shallots 6 tablespoons butter • cup white cooking wine Melt butter in sauté pan; stir in seasonings and shallots and cook for 2 minutes on moderate heat. Add in fish filets before butter scorches. Cook fish thoroughly, turning as necessary. Remove fish. Add wine into sauté pan, cooking for just about 1 minute on high heat. Pour wine and remaining spices over fish, and serve while dish is very warm. *1 large container of Stripling's Ground Red Pepper will meet the recipe requirement and leave a hearty amount remaining for other uses!