Basa filets?

[Deputy]

Figured I might try to sneak a recipe request in with a wine/food affinity request:

Tonight, I'll be making a Basa fillet. Last time, I simply baked it in foil, with garlic, olive oil, some white zin, and one half brushed with Miracle Whip to compare to the other half - both were delicious, but I wouldn't mind trying something different/fancier. Any recommendations on preparation?

I presume it's best paired with a White of some sort - selection is:

Pinot based Blush (Calona Vineyards)
Beringer White Zin (only have about a glass left, at most, and there's two of us)
Semillon Chardonnay Blend (homemade)
Gewurz (homemade)
Sauv Blanc (homemade)
Spatlese (Rheinberg Kellerei)
Pinot Grigio (Peller Estates)
Gewurz (Calona Vineyards)

A variety of reds are on hand as well.

My dad makes the homemades and they're generally actually fairly tasty, for kit wines.

Fire away, I've got a lot of free time today to get this all together.