It’s time for long, lazy, sun-drenched lunches on seaside patios everywhere, it’s the summer and we can’t wait to whip up something deliciously scrumptious to enjoy with the beachhouse wines – the ultimate accompaniments for al fresco living. Here are two awesome food and wine match-ups guaranteed to bring some chill to any beach-inspired summer celebration.
Flaming fish tacos
A fiery Mexican flavour makes this summer crowd pleaser stand out. Remember to use a sustainable fish in season for these spicy tacos. If it’s on SASSI’s green list, you can eat it with a clear conscience.
Ingredients (serves 4):
600 g firm white fish fillets, like hake or monkfish
1 teaspoon chilli powder
1 teaspoon hot smoked paprika
2 cloves crushed garlic
handful chopped coriander
salt and pepper to taste
taco shells
Method:
Coat fish with flour, garlic and spices and fry in oil in a large pan over medium heat for 2-3 minutes each side. Heat taco shells according to instructions and assemble with fish. Serve the fish tacos with grilled pineapple, guacamole and a slaw of purple and green cabbage mixed with sour cream and lemon juice.
Wine suggestion: the beachhouse Rosé with its gorgeous berry flavours and hint of residual sweetness will temper the heat of this dish nicely.
Seared yellowtail with citrus-soy sauce
Searing locks in the sweet, mild flavour of this tasty fish, which is also green-listed, and keeps its plump flesh deliciously moist.
Ingredients (serves 4):
4 large yellowtail fillets
sesame oil for frying
1 cup orange juice
2 tablespoons soy sauce
1 tablespoon butter
salt and pepper to taste
Method:
In a large non-stick skillet, heat oil over high heat until hot but not smoking. Sear yellowtail fillets on both sides for 1 minute. Transfer the yellowtail to a dish, let rest for 1 minute and cut into thick slices. To make the sauce, reduce the orange juice in a small pot for 15-20 minutes. Add the soy sauce and swirl in the butter. Drizzle over fish and serve on a bed of rocket and orange segments.
Wine suggestion: the beachhouse Sauvignon Blanc has a fresh acidity and lively tropical fruit followed by a gentle wave of citrus, which echo the flavours of the fish and sauce nicely.