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.

Ceviche with Snosrap Sauvignon Blanc

About 10 years ago, I traveled to Panama and ate ceviche for the first time. I loved it. About a year later my brother gave me a junior league cookbook that had this recipe in it. Over the years this has become a staple whenever we host a party. It is one of my husband’s favorite things that I make, so I often half the batch for our personal happy hour or to take along on winery picnics (my husband is always able to polish off the leftovers). This recipe makes about 2 lbs and is always enough (with other appetizers at a party). When serving at a party, I would put out a smaller amount and replenish the serving bowl with ceviche from the fridge or place the serving bowl inside a large bowl with ice.

Ceviche is fish or shrimp marinated in a citrus acid, such as lime juice, that essentially “cook”’ the fish. In reality the acid pickles the fish so appears in taste and texture to be cooked. IMPORTANT: Pickling does not kill parasites or bacteria they way heat will. Use high quality, fresh, clean fish or shrimp!!! I have included pictures with the directions to help you see what the pickling process looks like. I am sure there are hundreds if not thousands of different types of ceviche. This recipe is fairly simple with some Mediterranean flair. I love serving it with the Scoops tortilla chips as this holds the ceviche well. You can also serve in lettuce wraps for a healthier alternative.

This recipe falls into the category of time consuming but not technically difficult. In addition I’ve learned some shortcuts. I used to squeeze a dozen limes to get the lime juice. This always took a long time, and I always seemed to have a small cut in my hand that really stung from the juice. A few years ago, I decided to try a bottle of lime juice instead. It was so much simpler and worked great. My husband never noticed the difference. My Whole Foods usually has fresh, peeled and deveined shrimp. This also speeds up the process by not having to clean the entire shrimp. Of course, using halibut or another fish is also faster. I also have a mini chopper that I use for the onions, olives, cilantro and oregano. The recipe does take some time as the shrimp or fish needs to marinate in the lime juice, and the ceviche should also sit for a while before serving.

WINE: Parsonage Snosrap Sauvignon Blanc 2009, Monterey
http://www.parsonagewine.com/

Sauvignon Blanc pairs very well with the ceviche. The Parsonage Snosrap Sauvignon Blanc begins with a grassy bouquet with a touch of honey. The palate boasts grass and melon with a hint of pear and lime. I also think an Albariño or Dry Rosé would complement the ceviche nicely.

RECIPE: Ceviche
Serving: ~ 2 lbs

Ingredients:
• 1 ½ lbs shrimp or white fish (ex. halibut)
• 15 oz. bottle of lime juice or 12 limes
• 3 large tomatoes, diced
• 1 small onion, finely chopped
• 6 oz. can pitted green olives, drained and finely chopped***
• ½ bunch fresh cilantro, chopped
• 1 tsp fresh oregano, chopped
• 1 tsp salt
• OPTIONAL: Family size bag of Scoops tortilla chips
• OPTIONAL: Iceberg lettuce to make wraps

Directions:
1. Peel shrimp if necessary.

2. Cut shrimp (or fish) into ½ inch or 1/4 inch cubes or pieces. Place in large bowl.

3. Either squeeze lime juice over shrimp or pour bottle of lime juice over fish/shrimp. Stir to evenly coat. If all the shrimp/fish does not fit in the juice add more or stir after a couple of hours so all pieces get exposed.

4. Cover and place bowl in refrigerator overnight or for at least five hours.

5. Check that all fish shrimp looks done. Drain and rinse fish/shrimp with cold water.

6. Combine the shrimp/fish and remaining ingredients

7. Refrigerate ceviche for at least a couple hours to let flavors blend together. I usually make this in the morning and serve in the afternoon or evening.

8. Serve with tortilla chips or in lettuce wraps.

* * *Pitted green olives are often the hardest thing to find. My local Whole Foods carries them in a can. I have sometimes found them in jars at various supermarkets. Another option is to look for them in olive bars. Worst case scenario you can pit them yourself, but personally I usually scope out a couple stores before going with this option.

Grilled Thai Chicken Thighs and Thai Garlic Broccoli with Clif Family Rte Blanc

This is one of my husband’s favorite meals. It is a healthy dinner and is another recipe that falls into the category of maximum flavor with minimal effort. The chicken thighs are delicious with a little kick. The amount of spiciness can easily be adjusted with the sriracha for both the chicken and the broccoli. The sriracha can also be added directly to individual dishes once plated if some people like it hotter than others. I prefer to marinate the chicken overnight, though can be marinated just a few hours before. I must also add that this has become my favorite way to enjoy broccoli!


As with my last Thai dish, I am including this disclaimer that I do not know how authentically Thai this recipe is. It is just what we call it at home!

WINE: 2009 Clif Family Rte Blanc (Sauvignon Blanc), Napa
http://www.cliffamilywinery.com/home.php

This is recipe is usually one I make during the week when we are not having wine. However, it was an unusually warm day and both my husband and I were craving some Sauvignon Blanc. I happily opened the Rte Blanc made by the Clif Family Winery. If you recognize the name it is because these are the same people who make the yummy Clif bars. Their small winery is in St. Helena and won my “Best Bang for Your Buck” Award on our trip to Napa. The wines were fantastic, and the prices were awesome. The wine was very yummy with this dinner and quite fruitier than I remember with quite a bit of pear. After dinner, I had a second glass of wine and found it to be more complex as the fruit flavors were balanced with some grass and a vanilla finish. Therefore as much as I enjoyed the wine, I feel I must conclude that the food somewhat overpowered it. My husband and I both feel that a really grassy Sauvignon Blanc such as the Wrath Destruction Level (written about in the Cajun Scallops entry) might pair nicely.

In addition, I think a off- dry Gewürztraminer would be a great accompaniment. I would also like to try a Grenache or Rhone blend such as a GSM (Grenache Syrah Mourvedre) to see how that fairs with these flavors.

To see more about Clif Family Winery and our trip to Napa see my travel blog entry at: Napa-Calistoga: Persian Palaces to Gas Nozzle Wine


RECIPE: Grilled Thai Chicken Thighs
Servings: 2-3

Ingredients:
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh cilantro
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1 tablespoon sriracha
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons fish sauce
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons brown sugar
• 6 boneless skinless chicken thighs

Directions:
1. If you have a blender or food processor, place all ingredients except chicken in blender/processor and blend. You can also finely chop the basil and cilantro and mix the ingredients in a bowl.
2. Place chicken in bowl or bag, add marinade and marinate for several hours or even better overnight.
3. Heat grill to high.
4. Grill chicken for approximately 4 minutes on each side leaving grill open. Each grill seems to operate differently, so adjust cooking times accordingly.

RECIPE: Thai Garlic Broccoli

Ingredients:
• 1 lb broccoli
• 2 tbsp fish sauce
• 1/2 tbsp soy sauce (you can add more if you like)
• 1 tsp. brown sugar
• 1 tsp sriracha
• 1 tbsp Oil (I like to use chili oil, but olive oil, canola is fine)
• 4 cloves garlic, chopped
• Steamed Jasmine rice (optional)
• 4 oz. Shitake Mushrooms, thinly sliced (optional)

Directions:
1. Cut broccoli into florets
2. Place in microwavable bowl with 1-2 tbsp on water. Cover and microwave for ~3 minutes.
3. Heat oil over medium heat.
4. Add garlic and cook for 2-3 minutes.
5. While garlic is cooking, stir sugar and fish sauce until sugar is dissolved.
6. Add sriracha and soy sauce to fish sauce/sugar. Mix until sauce is combined.
7. Add sauce to garlic.
8. Drain broccoli if necessary and mix with garlic sauce.
9. OPTIONAL: You can serve this over steamed Jasmine rice if you like.
10. OPTIONAL: Add sliced shitake mushrooms when cooking the garlic and toss it all together when mushrooms are cooked.

Seared Citrus-Ginger-Soy Sea Bass with Long Meadow Ranch Sauvignon Blanc

My husband loves sea bass, and I wanted to be able to make him a nice sea bass dinner at home. I originally found a citrus-soy steamed sea bass recipe which over time has evolved into the recipe below. The flavors of this are delicate, and they enhance with over-powering the sea bass. I marinate the dish, and then cook the marinade while searing and cooking the fish. The marinade is then drizzled over the fillet. I also love to steam broccoli and pour sauce over that too; it is a delicious combination. Since sea bass can be pricey, this can be used for a sophisticated yet easy special occasion meal. Or you can watch for sea bass to be on sale. Of course, if you make this in lieu of going out to a nice dinner it becomes a lot more affordable. I purchased two 7 oz. sea bass fillets at Whole Foods. Each fillet was roughly 2 inches thick; adjust cooking times for your sea bass based on its thickness. I have also provided instructions as to how to tell when the sea bass is done.


The first time I made this I used half orange juice and half pineapple juice. Since then, I saw the Safeway in my neighborhood sells small cans of Dole pineapple orange juice in the juice aisle. This was a less expensive alternative that I can use just for this recipe without having two open jugs of juice in the fridge.

WINE: 2009 Long Meadow Ranch Sauvignon Blanc, Rutherford (Napa)
http://www.longmeadowranch.com/
Sauvignon Blanc is an easy pairing with this dish. Like the fish, the Long Meadow Ranch Sauvignon Blanc is delicate which balances nicely with the flavors of the fish. This light and refreshing wine almost has an effervescence when it comes out of the refrigerator. Its grassy and melon notes complement, without competing with the fish.

RECIPE: Seared Citrus-Ginger-Soy Sea Bass
Servings: 2

Ingredients:
• 1 cup pineapple/orange juice or ½ cup pineapple juice and ½ cup orange juice
• 1/4 cup soy sauce
• 4 cloves garlic, minced
• 3 tbsp. finely chopped peeled fresh ginger
• 1/8 teaspoon cayenne pepper
• 2 tbsp. sesame oil, divided
• 2 sea bass fillets
• chopped green onion, to taste

Directions:
1. Mix together juice, soy sauce, garlic, ginger, cayenne pepper and one tbsp sesame oil.
2. Add fish and turn to coat all sides.
3. Refrigerate for ~2 hours.
4. Remove fish from refrigerator about 5 minutes before cooking.
5. Heat a cask iron skillet (or normal skillet if you have don’t have cask iron) with one tbsp of sesame oil over medium high heat until skillet sizzles when drops of water are flicked in.
6. Turn broiler on.
7. Swirl oil in skillet if necessary so it spreads. Add fish to skillet. If skin is still on fish, put in pan skin side up. Pour the marinade from fish into a small sauce pot.
8. Bring marinade to a boil. Boil for 2 – 3 minutes then reduce to simmer until fish is done.
9. Cook fish in skillet for a couple minutes or until bottom begins to brown.
10. Slide the skillet into oven under broiler (if your skillet is not oven safe, transfer to a cooking sheet). I leave rack in the second position in oven.
11. Broil 3-4 minutes watching to make sure it does not burn on top or on the bottom. Flip early if it looks like it will burn.
12. Flip the fish over and continue broiling for another couple minutes. If necessary or if desired, turn fillet on its side so it does not burn. This actually works nicely if your fillet is thick to sear the sides as well as top and bottom. Sea bass is done when a toothpick slides in and out of the thickest part without resistance.
13. Plate fish and drizzle sauce over top. Pour remaining sauce into bowl and have available at table.
14. Sprinkle with green onions.

RECIPE: Citrus-Ginger Soy Broccoli

Ingredients:
• One bunch of broccoli
• Cooked marinade used for Sea Bass

Directions:
1. Trim broccoli into florets.
2. After fish goes into oven, steam broccoli in the microwave for 4 minutes.
3. Plate broccoli and fish. Drizzle cooked marinade over broccoli and fish.

Cajun Scallops with Bacon Spinach and Wrath Sauvignon Blanc

RECIPE: Cajun Scallops with Bacon Spinach
WINE: 2008 Wrath Sauvignon Blanc Destruction Level, Monterey


After a hike at Pinnacles National Monument on a particularly hot day, my husband and I popped into the charming Wrath Tasting Room in Soledad, CA. As I raised a glass of the 2008 Destruction Level Sauvignon Blanc to my nose, I was intrigued by the smokiness on the bouquet. I took a sip and the combination of the smokiness and intense grass immediately invoked a childhood memory. I envisioned myself running through the freshly cut grass as my father fired up the grill. My husband and I purchased several wines and then headed outside with a glass to relax on the patio. We sat overlooking a pond back dropped with grapevines and I pondered over what to pair with such a unique wine.

I stuck the wine in the fridge and waited for inspiration (and a hot day). Sitting at a traffic light after a long, hot and sweaty day at work, it hit me. I must admit I felt silly for not thinking of it earlier. One of my favorite tasty and easy recipes is Cajun Scallops with Bacon Spinach. I knew sauvignon blanc is fantastic with scallops and I suspected the smokiness would pair well with the bacon. I contemplated altering the recipe to wrap the scallops in bacon, but again it had been a long day. I opted for the fifteen minute version. I was rewarded with an excellent meal that paired nicely with a cool glass of wine!
http://www.wrathwines.com/Wines

RECIPE
Serves: 2
Ingredients:
1 lb sea scallops (thawed if frozen)
2 tablespoons flour
2 teaspoon cajun seasoning
1 tablespoon oil
1 (10 ounce) package prewashed spinach
2 cloves garlic, minced
1 tablespoon water
1-2 tablespoons balsamic vinegar
4 pieces of bacon (I use microwavable, pre-cooked bacon)
Salt, to taste

1. Rinse scallops and pat dry with paper towel.
2. Mix the flour and cajun seasoning in a Ziploc bag.
3. Toss scallops in bag to coat. Then lightly salt.
4. Heat the oil in a large skillet on high. It is hot enough when you can toss water drops into skillet and they sizzle.
5. Add the scallops and cook for approximately 2 (maybe 3) minutes until each scallop is opaque from the bottom almost to the middle (hopefully it will be nicely browned too). Flip and cook on other side until almost opaque to middle, another 2-3 minutes. (It will finish cooking on its own).
6. Remove scallops from skillet, keep warm.
7. Reduce heat on skillet to medium and add garlic. Cook 1-2 minutes.
8. Add spinach to skillet and sprinkle with water.
9 Cover and cook over medium heat until spinach is wilted; about 2 minutes.
10. Heat bacon in microwave about 10 seconds and tear into pieces.
11. Drizzle spinach with vinegar and toss well to coat. Salt to taste.
12. Enjoy!