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Weekend Wine Pairing: Grilled Fish Tacos with…

We visited the British Beer Company recently and ordered some delicious fish tacos. With the weather getting nicer, we thought it would be cool to sip on some crisp white wine and make our own this weekend. 

In Ensenada Mexico, fish tacos became popular in the late 1960’s. Years ago, at seaside ports across Europe, Mexican fisherman ate raw fish along with pounded corn breads. Fish tacos continued their popularity along fishing villages because fish was abundant. There’s no great fish taco event, just hungry folks tossing available food into a tortilla…thus becoming become taco artists. 


Grilled Fish Tacos Recipe 

Ingredients (credit: yummly.com)

  • 2 cup white onion (chopped white onion divided)
  • 3/4 cup fresh cilantro (chopped fresh cilantro divided)
  • 1/4 cup olive oil
  • 5 tbsp fresh lime juice (divided)
  • 3 tbsp fresh orange juice
  • 2 garlic cloves (minced)
  • 1 tsp dried oregano (preferably Mexican)
  • 1 lb striped bass (tilapia striped bass or sturgeon fillets)
  • kosher salt (coarse)
  • 1 cup mayonnaise
  • 1 tbsp milk
  • corn tortillas
  • 2 avocados (peeled pitted sliced)
  • 1/2 head cabbage (cored thinly sliced)
  • salsa verde
  • wedge lime

Directions

1. Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11x7x2-inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and remaining 2 tablespoons lime juice in small bowl.

2. Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

3. Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, remaining 1 cup chopped onion, remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Wine Pairing: Can’t go wrong with a ripe Chardonnay

Audible: Another interesting wine would be Sancerre (sahn-SEHR): A fruity white wine that has vegetal flavors

Cheers!

Hello Vino