Sipping Wine with Seafood
David Andrew, Costco’s global wine director,
says, “Fish is my favorite food, but some wines
can easily overpower its delicate range of
flavors. Aim for something light and fresh that
will let the flavor of the fish shine.” As with all
foods, the method of preparation will affect
how well wines accompany them, but here are
a few wines that should work with fish no
matter what the preparation:
Sauvignon Blanc:New Zealand varieties are
particularly good—really zesty and grassy.
Sancerre and Pouilly-Fumé: Also made from
Sauvignon Blanc, these are excellent all-around
fish wines.
White Bordeaux:This is a blend of Sauvignon
Blanc and Semillon in varying proportions.
The Semillon adds richness to the Sauvignon,
a combination that can stand up to richer fish
and sauces. I particularly like it with smoked
salmon, but it has never met a fish it didn’t like.
Muscadet-Sur-Lie:The classic oyster wine
from the mouth of the River Loire in France also
works well with lighter fish preparations.
Chablis:This pure, mineral-edged Chardonnay
from northern Burgundy is great with mussels
and oysters.
New World Chardonnay:Richer fish dishes
call for weightier wines, and many New World
Chardonnays fit the bill nicely. It’s best to avoid
overly oaky styles, which may overpower the fish.
Pinot Grigio:A good all-around wine, this has
a neutral character that makes it very flexible.
Australian Riesling:It’s bone dry with lime-juice acidity, making it the perfect choice for a
wide variety of fish.
Pinot Noir:Yes, it’s okay to drink red wine
with fish! Pinot Noir works particularly well with
salmon, but try it with grilled fish or anytime
you’re having fish and just want to drink red.
Camanchaca
Florida Orange Salmon
2 shallots, chopped
1/2cup dry white wine
1/2cup fresh squeezed
orange juice
3 tablespoons honey
4 Camanchaca*
salmon portions
( 6-8 ounces each)
Salt and pepper
4 tablespoons butter
1. Season salmon with salt and pepper. Melt butter
in a large saucepan over medium-high heat. Add
shallots and cook about 2 minutes.
2. Add salmon and sear about 2 minutes on each
side. Add wine, orange juice and honey.
3. Reduce the heat to low and cook for 8-10 minutes,
stirring and turning salmon. Season sauce with
salt and pepper to taste. Makes 4 servings.
*Brands may vary by region; substitute a similar product.
Mrs. Dash Grilled Citrus Halibut
This delicious main course is not only low in
sodium and fat, but also full of zesty, buttery flavor.
It’s especially good hot off the outdoor grill.
2tablespoonsMrs.Dash 3tablespoonslimejuice
OriginalBlend 3tablespoons
2teaspoonsMollyMcButter Dijon-stylemustard
NaturalButter 3tablespoonsoliveoil
Flavor Sprinkles
1 pound halibut, cut into
1/4cuplemonjuice 4equalpieces
1. Combine first 6 ingredients in a resealable plastic bag. Add halibut and seal bag. Marinate in
the refrigerator for at least 30 minutes.
2. Remove halibut and discard marinade. Grill on
medium-high heat 4-5 minutes per side, or until
fish flakes easily. Makes 4 servings.
