Recipe For Tilapia Fish
Fish Tacos – Perfect Pairing
Fish Tacos – Perfect Pairing
By Bill and Karen Garlough – August 2008
This summer, We have done our fair share of backyard grill, including fish, chicken and beef. Being the adventurous type, Karen is always looking for variety. While sitting on the patio, our thoughts turned to Mexico. One of our favorite dishes is fish tacos which often enjoy a glass of cold beer Mexican.
Karen issued a challenge for me, finding a good wine to accompany fish tacos. Taking into account all the flavors and spices, this is not a match easy. After learning the sauce recipe is based mayonnaise and yogurt, a couple of white wines come to mind. While the grass, peppers and lime flavors pair of heels might well with herbaceous New Zealand Sauvignon Blancs citrusey, I decided that the Spanish Albariño are the way forward.
Wine Facts
While Spain has a long and rich history of wine, always knew Jerez, champagne and red wine. pays little attention to white wines and their quality suffered. Today, the Rías Baixas wine region, located on the northwest corner of Spain, is making exciting white wines. White Albariño are the stars in this region, with a refreshing style is an ideal partner for seafood.
The region of Rias Baixas wine is a rural part of Spain, and more until transport routes were opened recently, was isolated. It has its own distinct customs and language and has a spirit of independence. The people of this region are renowned fishermen and the catch of fish, both at sea and offshore. Seafood dominates their diet and empanadas are a local specialty. Empanadas are made with pie dough is folded and wavy edges. The filling is usually seafood, sautéed in olive oil with tomatoes, peppers and garlic. This seafood pie filling bite size reminds me fish tacos, both of which are shaped in a crescent and have similar fillings. Albariño wine with your choice, it seems natural, like a natural fit for this dish.
Food Pairing
Albariño tend to have good acidity, with notes of honey. While they are light, citrusy and refreshing in nature, have a slightly creamy style that is all there own. This is what tips the scales for me to choose the Spanish Albariño white on New Zealand Sauvignon Blancs.
Karen Recipe Notes
function traditionally fish tacos fried fish. This healthier version, we grilled cod, but tilapia or any white fish make smooth. Corn tortillas are a favorite in Mexico, but found that the flour tortillas up better and easier to eat. The salad mix broccoli was colorful, had a crisis atmosphere and a good nutritional value.
We start with an informal snack fresh guacamole (purchased from a local Mexican restaurant) tortilla chips and a salad of mixed greens, black beans, crumbled goat cheese, roasted corn (roasted fresh shucked an ear for about 10 minutes in the oven – In turn often) and dressed with a vinaigrette of sun-dried tomatoes. Finished with slices of cold watermelon and lemon cookies. Enjoy!
Fish Tacos Grilled Baja sauce – Serves 4
1 pounds cod fillets
12 Flour Tortillas Corn or
1 Pkg. Mann's Broccoli Salad Mix (jewel) or Mix Salad cabbage
2 fresh limes – cut into wedges
Baja Salsa
January 6 oz container yogurt (Greek yogurt is a bit thicker)
2 / 3 C Mayonnaise
3 tbsp fresh lemon juice
1 fresh jalapeño peppers, chopped (about 2 tablespoons)
1 teaspoon chopped capers
½ teaspoon EACH dried oregano, ground cumin, dried dill
¼ tsp – ½ teaspoon cayenne pepper (start with ¼ teaspoon and add to taste – this material is hot!)
For Baja Sauce, in a medium bowl combine yogurt, mayonnaise and lemon juice. Add the capers jalapeno and spices. Refrigerate until ready to serve.
Prepare the grill – medium heat (350 degrees). Wash the fish dry and coat lightly with olive oil or vegetable oil. Cod is very mild for the season generously with kosher salt or garlic and pepper. For optimal flavor from the grill, place the fish in a basket of metal grill (you can flip) or aluminum foil for easier cleaning. Grill for about 5 minutes per side or until fish.
Wrap tortillas in foil and heat in the grill to indirect or in a conventional oven at 350 degrees until hot – about 7 minutes.
To serve, place fish on a platter and surround with salad mix cabbage and wedges of lemon. Serve with hot tortillas and salsa of Baja California. Take a tortilla, place fish on the tortilla, top with coleslaw mix and Baja sauce.
2006 – Bill Rías Baixas Albariño 2007 selected (suggested retail)
Martin Codax $ 13
Burgans $ 14
Nora $ 15
Señorans $ 23
About the Author
Bill Garlough is a Level 1 Master Sommelier and an owner of My Chef Catering in Naperville, IL, the winner of the U.S. Chamber’s 2007 Small Business of the Year award. Bill can be reached at My Chef or wineparings@mychef.com
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