Fish Tacos and Grilled Corn on the Cob with Springhouse Cellars Sauvignon Blanc

This is a great summer dinner, fun for the weekend yet easy enough for a weekday. I had not eaten a lot of Fish Tacos until we moved to San Diego. They are served almost everywhere, and I soon began craving them on a regular basis. I finally found a marinade that I really liked and starting making these tacos at home. For the fish, I prefer a firmer white fish like halibut, swordfish or shark. Red snapper also works quite well. Tonight I went with halibut. A yummy sauce can be thrown together in minutes (recipe below). However, when I am really lazy I use ranch dressing which is funny because I don’t like ranch dressing on anything but these tacos.


WINE: 2009 Springhouse Cellars Sauvignon Blanc, Columbia Gorge

Mike and I discovered this wine on our recent trip to the Columbia Gorge (http://www.travelpod.com/travel-blog-entries/gingerschilling/4/1309617697/tpod.html). It’s a nice crisp and fruity Sauvignon Blanc. There is more grass on the nose than the palate which is dominated with melon and a little pair. A touch of lime adds to the finish. This was a great pairing with these tacos. I also think a Pinot Grigio or Rose would pair nicely too.

RECIPE: Halibut Fish Tacos
Servings: 2

Ingredients:
• ¾ - 1 lb halibut (or swordfish, shark, etc)
• ¼ cup lime juice (or juice from 2 limes)
• 1 tbsp olive oil
• ¼ cup fresh cilantro
• 2 cloves garlic, minced
• 1 tbsp cumin
• 1 tbsp chili powder
• ½ tbsp oregano
• ½ tsp pepper
• 6 corn tortillas or 4 flour tortillas
• Shredded cabbage, for garnish
• Fish taco sauce (recipe below)
• Pico de gallo, garnish (recipe below)

Directions:
1. Mix lime juice, olive oil, cilantro, garlic, cumin, chili powder, oregano, and pepper together in Ziploc bag or shallow dish.
2. Add fish. Marinate for at least 2 hours.
3. Grease grill. Turn on grill and heat grill to medium heat.
4. Grill fish until easily flakes with a fork. I had a .85 halibut fillet. It took about 6 minutes per side on the grill to finish.
5. I have found that the fish often cools very quickly as soon as it is off the grill. I heat my small cast iron skillet in the oven at 350°F for about 10 minutes then serve fish on that.

RECIPE: Grilled Corn on the Cob

Ingredients:
• Corn on the Cob
• Garlic salt, to taste
• Butter, to taste

Directions:
1. Peel off a few of the outer layers of the corn on cob.
2. Soak corn in the cob in cold water for 15 minutes. I put corn in a large bowl and fill to brim. Then a put the lid on to keep the corn all the way in the water.
3. Heat grill to medium heat.
4. Pull the remaining husks back, but do not take off. Remove the silk from the corn.
5. Sprinkle garlic salt on cobs.
6. Wrap husks back around cobs.
7. Grill for 15 – 20 minutes rotating frequently. Corn is done when husks are nice and brown and corn is firm but easily punctured with a fork.
8. Remove husks and serve with butter if desired.

RECIPE: FISH TACO SAUCE

Ingredients:
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 tbsp lime juice (or juice from half a lime)
• 2 tbsp fresh cilantro, chopped
• ½ tsp chipotle chili powder
• ½ tsp garlic salt
Directions:
1. Mix sour cream, mayonnaise and lime juice until well combined.
2. Mix in remaining ingredients.
3. Refrigerate until ready to serve.

RECIPE: Pico de Gallo

Ingredients:
• 1 tomato, diced
• 1 small onion, diced
• 1 jalapeño, seeded and finely chopped
• 2 tbsp cilantro, finely chopped
• ¼ tsp salt
• Juice of 1 lime

Directions:
1. In a small bowl, mix together tomato, onion, jalapeño, cilantro and salt.
2. Squeeze lime juice over everything and then stir.
3. Allow to sit for at least 30 minutes before serving. Refrigerate if letting sit longer.