Fish and Wine With a Bit of a Kick

    Try this tasty dish with Pinot Grigio, Gewurztraminer or Sauvignon Blanc. (Note: Any firm white fish will work, but we like halibut best.)



* 1-lb. fresh halibut

* 1/2 cup cilantro, chopped

* 2-in. piece of fresh ginger, peeled

* 1 shallot, chopped

* 3 limes, juiced

* 3 tablespoons fish sauce

* 2 tablespoons brown sugar

* 2 tablespoons olive oil

* 1 cup chicken broth

* 2 cups fresh corn, cut from the cob

* 1 teaspoon curry

* 5 small dried red chili peppers

* 1/2 cup coconut milk

* 1 cup fresh basil leaves, chopped


1. In a small bowl, mix fish sauce, brown sugar and lime juice, and set aside.

2. In a food processor, finely chop the cilantro, ginger and shallot. In a medium-sized sauce pan, add olive oil and saute the spice mixture for 1-2 minutes.

3. Add chicken broth and bring to a boil. Add the fish sauce mixture and corn, and continue to cook at a low boil until corn is tender.

4. Reduce heat to simmer. Add coconut milk and halibut, and cook until halibut is done (approximately 5 minutes).

5. Spoon over rice, and garnish with chopped basil.


Posted in Food and Wine Pairings/Recipes
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