 HALL has partnered with the experts at the San Francisco Fish Company to share these delicious seasonal recipes that pair beautifully with our Napa Valley Sauvignon Blanc. Visit www.sanfranfishco.com to learn more about their selection of seasonal and sustainable seafood. They even deliver directly from their bayside market, fresh to your door.
Grilled Whole Fish
This is grilling season, and what better way to do it than to put the whole thing on the coals! With the right fish, very little preparation is required to produce an incredibly delicious meal. Keeping the fish whole almost always keeps it moist and flavorful. Be sure to ask your fish market or grocer to scale and gut the fish for you, so all you'll need to do is coat it with olive oil and salt and pepper. Cooking times will vary, but a good rule of thumb is 8 minutes per inch of thickness. Be sure to coat your fish with a bit of oil and scrape down the bars of the grill just before putting fish on.
Great fish for summer grilling include:
• Huachinango (or red snapper) out of the Gulf of Mexico
• Bronzini from Greece
• Striped Bass from California
• Tai Snapper from New Zealand
• Local mackerel
• Rouget
• Bluefish
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Grilled Fish Tacos with Mango Salsa | Serves 4
This recipe works well with salmon, mahi-mahi, opah, escolar, or any other firm-fleshed fish. [If you're not up for grilling, you can cook the fish on the stove instead. Heat a cast-iron skillet or other heavy pan over medium-high heat, add a little oil, and cook the fish strips for 2-3 minutes each side.]
• 4 x 6 oz fish fillets
• 1 x 8oz container mango salsa (Trade Joe's has a great one!)
• 2 tbsp. minced garlic
• 2 tbsp. olive oil
• 1 tsp. ground cumin
• salt & pepper
• 2 limes
• 8 corn tortillas
• 2 cups shredded cabbage
• 1/2 cup shredded carrot
• 1/4cup chopped red onion
Heat grill to medium high temperature. Cut fish fillets into long strips about ½" thick. In a shallow dish mix garlic, olive oil, cumin, juice of 1 lime, and salt & pepper to taste. Place fish strips in marinade and coat with mixture. Place in refrigerator and allow to sit in marinade 30 minutes. While the fish is marinating, toss cabbage, carrot, and red onion in a large bowl with juice of 1 lime. Season with salt & pepper.
Place strips on hot grill coated with olive oil. Grill 2-3 minutes each side until done in the center. Meanwhile, soften corn tortillas in a hot pan over the stove with a little olive oil. Place two tortillas on each plate. Load each taco with one strip of fish and a ¼ cup of cabbage mixture. Cover each taco with 2 tbsp. mango salsa. Serve with rice and beans, or corn tortilla chips.
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Grilled Shrimp, Pineapple, and Sweet Pepper Skewers | Serves 4
This recipe is super-easy and super-delicious.
• 24 medium-large deveined fresh shrimp
• 1 large sweet red or orange pepper cut into cubes
• 1 ripe* pineapple cut into cubes
For sauce:
• ¼ c. pineapple juice
• 1/3 c. HALL Sauvignon Blanc
• 2 tbsp. honey
• 1 tsp. brown sugar
• 1 tsp. fresh finely chopped ginger
• Salt & Pepper to taste
*Tip on selecting a ripe pineapple: If you pick up the pineapple by a top leaf and the leaf pulls out easily, it is ripe and ready to eat. If the fruit holds tight to the leaf, it needs more time to ripen.
Alternate pieces of pineapple, shrimp, and pepper on skewers. Pre-heat grill to medium-hot and brush with olive oil to prevent sticking. Blend ingredients for sauce in small bowl. Place skewers on grill, turning occasionally until shrimp is cooked and pineapple and peppers are tender, about 10-15 minutes. Baste skewers with sauce throughout grilling. Serve the kebabs over white or wild rice.
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San Francisco Bouillabaisse | Serves 6
• 1/2 teaspoon orange zest
• 1 fennel bulb
• 1 leek
• 1 yellow onion
• 3/4 cup HALL Merlot
• 2 teaspoons thyme
• 2 bay leaves
• 2 teaspoons fennel seed
• 1/2 teaspoon white pepper
• 6-8 threads saffron
• 2 x 28 ounce cans chopped tomatoes
• 1 pint fish stock
• 1-2 pounds of firm fish chunks (swordfish, mahi-mahi, halibut, bass, etc.)
• 1 pound medium prawns
• 18 clams
• 18 mussels
Heat
large heavy-bottom pan over medium heat. Chop leeks, onions, and fennel
into 1/2 inch dice. Add orange zest. Saute mixture in the olive oil
until wilted (3-4 minutes). Remove mixture from pan and set aside in
separate bowl. Deglaze pan with wine and reduce by half. Add saffron
threads and herbs. Return sauteed mixture to pan. Rough chop tomatoes
in food processor and add to pan. Add stock and fish chunks. Just
before serving, add the shellfish. Cook until the clams and mussels open and then serve with HALL Napa Valley Merlot.
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Shrimp Creole | Serves 10
• 1/4 cup flour
• 1/4 cup oil
• 1-1/2 cup chopped onion
• 1 cup chopped shallots
• 1 cup chopped celery
• 1 cup chopped bell pepper
• 4 toes garlic chopped finely
• 1 x 6-ounce can tomato paste
• 1 x 16-ounce can whole tomatoes (crushed)
• 1 x 8-ounce can tomato sauce
• 1 cup stock
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon red pepper or Tabasco to taste
• 3 bay leaves
• 1 teaspoon thyme
• 1 Tablespoon sugar
• 1 teaspoon Worcestershire sauce
• 1 Tablespoon lemon juice
• 2 cups HALL Napa Valley Merlot
• 4 pounds peeled & deveined raw shrimp
• 8 cups cooked rice
In
a large heavy pot make a dark roux of flour and oil. Add onions,
shallots, celery, bell pepper, and garlic. Sauté until translucent. Add
tomato paste, whole peeled tomatoes and tomato sauce. Let simmer for 15
minutes. Add stock, salt and pepper, Tabasco, bay leaves, thyme, sugar,
Worcestershire sauce, lemon juice, and wine. Let simmer for one hour,
stirring occasionally. Add shrimp and cook for 10-15 minutes or until
shrimp are tender. Add parsley. Serve on rice and enjoy with HALL Napa
Valley Merlot.
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Grilled Tuna with Sweet Peppers and Kalamata Vinaigrette | Serves 2
• 3/4 lb Italian frying peppers (light green peppers that are also called Italianelles, or cubanels)
• 2 x (3/4-lb) sushi-grade tuna steaks (1-inch thick)
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 cup olive oil
• 1 tablespoons small capers in brine, drained and chopped
• 2 tablespoon Kalamata olives, pitted drained and chopped
• 1 tablespoon finely chopped fresh thyme
• salt and pepper
Heat
gas grill to high and lightly oil. Slice peppers lengthwise into
quarters, removing seeds and stems and trimming ends so the slices lie
flat.
Season tuna on all sides with salt and pepper. Cook tuna
and peppers on oiled grill rack. Turn once and grill only until tuna is
pink in center and peppers are tender (about 4-6 minutes). Placed
cooked tuna and peppers on a serving plate.
While tuna is
cooking, whisk together lemon juice, mustard, thyme, 1/4 teaspoon salt
and 1/2 teaspoon pepper in a small bowl. Slowly add oil, whisking until
emulsified. Whisk in capers, olives, thyme and parsley.
Serve
tuna topped with peppers and olive vinaigrette. This dish is excellent
with blanched green bean drizzled with the vinaigrette and served with
HALL Napa Valley Merlot.
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