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Summer is winding down but we're still celebrating with the 2009 Estate Sauvignon Blanc. Try this delicious recipe for a great pairing.
Halibut Tacos:
- 2 large halibut filets
or white fish of choice
- 2 T
butter
- 2 limes,
separated
- Sea
salt
- 3 cups chopped green
cabbage
- 1 bunch
radishes
- 1 bunch
scallions
- 1 bunch
cilantro
- Red chili pepper
flakes
- 1/3 cup plain
yogurt
Wash and quarter one small head of
green cabbage. Core and discard the hard, white interior. Finely chop the
remaining cabbage; this is best done by cutting each cabbage quarter into
manageable sized wedges and then, resting them curved side down on the cutting
board, chop finely with a sharp knife. Wash, dry and finely slice radishes.
Wash and dry
scallions and cilantro and chop roughly half of each bunch, adjusted to your
preferences. Toss all chopped veggies in a large bowl and add 1/3 cup yogurt,
juice of one lime (1 sm lime or ½ med/lg lime) and red chili pepper flakes and
sea salt to taste.
Melt butter in skillet over medium
heat. Wash and dry fish filets; set in shallow dish and coat completely with
the juice of one lime and sea salt. When skillet is hot, add fish. Cook about
3 minutes per side or until fish has a nice golden brown hue and it smells
good.
Warm corn or flour tortillas in a
clean skillet. Prepare each warmed tortilla with a few pieces of fish in each
and serve alongside cabbage slaw, slices of avocado and wedges of
lime.
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Lowden, Washington 99360
