Grilling & Wine Pt.4

posted Jul 22, 2015, 9:21 AM by Heritage Liquor   [ updated Jul 22, 2015, 9:21 AM by Heritage Liquor ]

By Andrew

Week 4 is upon us, and I think I out did myself this week. I am a huge fan of Tilapia in all forms, and grilling it is something I hadn't tried yet, and it worked out great. I started by marinating the fish in Nobilo Sauvignon Blanc for about 2 hours to get the acids cooking and tenderizing the meat, then marinated it in a mix of olive oil, cumin, salt, pepper, a little lemon juice, and a little bit of garlic. While waiting for all this I steamed up some asparagus and my wife made up a bearnaise blanc sauce with some of the Nobilo also, because everything is better with butter, wine & sauced. After grilling the fish we also brushed the olive oil mixture onto the bottom of a loaf of bread and grilled that too while letting the fish rest. The final product was outstanding, the fish was perfectly flakey, the asparagus was citrusy sweet and buttery, the bread heated perfectly and the wine worked its way into all the foods and made everything come together perfectly. If you are a fish fan, I highly recommend going about pairing Nobilo with your next dinner, it is a great pairing.
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