Tuesday, July 6, 2010

Mahi Mahi Tacos and Illahe Pinot Gris

Illahe fans everywhere are beginning to write in with their recipes to match
our wines. This recipe for fish tacos comes from Santa Barbara, California
from our esteemed graphic designer, Merry Young, who believes that it was a
perfect match with our pinot gris.

Remember, it takes a lot of beer to pair with great wine.

You'll probably want to make the salsa and stick it in the fridge before you
start in on the tacos. Merry says it's great with sweet potato oven fries,
in the Santa Barbara tradition.

*Beer Battered Mahi Mahi *

Canola or olive oil

1/2 cup all-purpose flour (or whole wheat, or a combo)

1/4 cup extra flour for dredging

2/3 cup beer (PBR works well)

1/4 tsp cumin

1/4 tsp paprika

pinch of cayenne

1 egg, lightly beaten

1 1/2 teaspoons baking powder

1 pound or so of Mahi Mahi (tilapia, flounder, etc.)

In one dish, whisk together 1/2 cup of the flour, beer, egg, baking powder,
salt, pepper and spices. In a separate shallow dish, place remaining 1/4 cup

Heat enough oil to shallow-fry the fish in a large non-stick skillet over medium-high
heat. There should be enough oil to cover the bottom of the pan, plus a
little more.

Pat dry and season both sides of the fish fillets with salt and black
pepper. First, dredge fish in flour dish, turning to lightly coat both
sides, then shake off excess flour. Second, dunk fish in beer mixture and
turn to coat both sides, let excess drip off.

Add the fish to the hot oil and cook 2 to 3 minutes per side, until cooked
through and opaque. Remove the fish from the oil. Place on a paper towel
lined plate. Cover and let rest a few minutes.

*Mango Salsa*

1 ripe mango, diced or 1 1/2 cups (I use Trader Joe's frozen mango chunks)

1/4 cup finely chopped red onion

1/2 medium red bell pepper

2 tablespoons fresh lime juice

2 tablespoons rice vinegar

1 tablespoon or so chopped fresh cilantro

Combine all ingredients in a medium bowl. Let chill a half or so and stir
before serving.

Corn tortillas are the best, and can be fried quickly in the oil or wrapped
in paper and microwaved, or even steamed if you have such a contraption.

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