Seafood

Tuna Tacos & Riesling

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When pairing wine with Ahi Tuna, there are many varietals that make a good partner. Ahi is a pretty dense, fatty fish, that requires a wine with vibrant acidity. Since, I added a  little bit of minced jalapeños in the cilantro, lime slaw on the tacos, an off-dry Riesling makes an excellent pairing with this dish. A touch of residual sugar cools the spice and the mouthwatering acidity in the Riesling not only mirrors the vinegar notes in the slaw, but also cuts right through the fatty dense fish.

The best Rieslings in the world come from Germany, particularly from the regions of Mosel and Rheingau. The steep slate slopes add a minerality that can’t be found anywhere else. Riesling is also known for its piercing acidity that make it an incredible partner with an array of dishes.

For an affordable weeknight pairing under $15, here are a few recommended producers.

Recommended Producers 

High-Def Riesling, Mosel, Germany (SRP: $12)
Dr. Loosen “Dr. L” Riesling, Mosel, Germany (SRP: $13)
Kung Fu Girl Riesling, Columbia Valley, Washington, USA (SRP: $14)

 

Crab Cakes & Chardonnay

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Succulent, sweet lump crab meat paired with a rich, full-bodied Chardonnay is simply a match made in heaven. The bright lemon notes in the wine bring out the sweetness in the crabmeat and the luxurious mouth-coating quality of an oaked, slightly buttery Chardonnay makes this an outstanding pairing with crab cakes. Drizzle a little butter on the crab cakes before baking and really bring out the creamy, buttery characteristics in the wine. The buttery flavors in the wine come from a winemaking process known as malolactic fermentation, this produces the diacetyl compound which gives the wine a creamy, dairy, buttery quality. Grab your favorite Chardonnay or try one of my favorite producers from California. These producers are known for making a more Old World Style of Chardonnay, in an effort to retain the bright, vibrant fruit notes and also maintaining a higher level of acidity.

Recommended Producers

Recipe: Gluten Free Crab Cakes (Serves 4) 

Ingredients 

3 tbsp. olive oil
16 oz crab meat
1 egg
1 lemon (juice & zest)
1 tsp. Worcestershire sauce
1/2 tsp. pepper
2 tbsp. chopped parsley
1 celery stalk (fine dice)
1/2 small onion (fine dice)
1/2 red bell pepper (fine dice)
1 bag of Cape Cod Chips (finely ground in food processor)

Directions 

Heat 2 tbsp. olive oil in a medium saucepan, add minced veggies and sauté for 5-7 minutes until tender. Transfer to medium bowl. Let cool for about 5 minutes. Add lemon juice, zest, parsley, worcestershire sauce, salt & pepper and mix all ingredients. Fold in crab. Make 4 crab cakes of equal proportion and dredge both sides of all crab cakes in flour. Transfer to plate and refrigerate for 30 minutes. Since we are not using breadcrumbs in this recipe, this is an important step to make sure the crab cakes stay intact when cooking.

Pre-heat oven to 400 degrees. Mix 1 tbsp. olive oil & 1 tsp. of Old Bay Seasoning. Place crab cakes on sheet pan and drizzle with Old Bay oil. Bake for 15 minutes. Serve over a bed of greens with lemon vinaigrette.

Ahi Tuna & Riesling

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There are some nights when we simply need a nutritious meal that we can plate up in a matter of minutes.  Seared Ahi Tuna is one of my favorite meals to whip up on a busy night.

When pairing wine with Ahi Tuna, there are many varietals that make a good partner. Ahi is a pretty dense, fatty fish, that requires a wine with vibrant acidity. I am opting for an off-dry Riesling to accentuate the five-spice powder on the Ahi.  Like many other dishes, you want to focus on the spices and sauces when pairing wines.  The best Rieslings in the world come from Germany, particularly from the regions of Mosel and Rheingau. The steep slate slopes add a minerality that can’t be found anywhere else. Riesling is also known for its piercing acidity that make it an incredible partner with an array of dishes.

For an affordable weeknight pairing under $15, here are a few recommended producers.

Recommended Producers 

Recipe: Seared Ahi Tuna 

Ingredients

2 6-oz ahi tuna steaks
2 tsp. olive oil
2 tsp. of five-spice powder
1 tsp. of sea salt

Directions

Pat dry tuna steaks. Brush tuna with olive oil and add five-spice powder and sea salt. Heat cast-iron skillet over high heat with a tsp. of light cooking olive oil until very hot. Sear tuna for about 1 minute and a half on each side for medium rare.  Slice tuna and place over a bed of greens or mixed veggies.

Sautéed Shrimp & Albarino

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Sautéed garlic shrimp paired with a crisp refreshing Albarino from the Rias Baixas region of Northwest Spain. Albarino is an indigenous varietal to Spain, most are fermented in stainless steel. It’s one of my go to summer wines. They offer a tremendous value and they come alive with white flower, bright citrus and a touch of brininess due to its proximity to the Atlantic Ocean.  This is one of the quickest and easiest dishes to pull together, for those of you in a time crunch. Try one of these outstanding Albarino’s with sautéed shrimp, fish tacos, and an array of seafood dishes.

Recommended Producers

Burgans Albarino, Rias Biaxas, Spain (SRP: $13)
Martin Codax Albarino, Rias Biaxas, Spain (SRP: $15)
Pazo de Senorans Albarino, Rias Biaxas, Spain (SRP: $20)

Recipe: Sautéed Garlic Shrimp (Serves 4) 

Ingredients

1lb shrimp 16/20 count (peeled & deveined)
1 tbsp. olive oil
1 tsp. crushed red pepper
3 cloves garlic (minced)
1 lemon juiced & zest
1/2 pint cherry or grape tomatoes, cut in half (optional)
5 oz. of spinach (optional)
1/4 cup white wine (Albarino, Sauvignon Blanc or Pinot Grigio)

Directions

In a large saute pan, heat olive oil and add shrimp. Saute shrimp and cook for about 4 minutes, turning half way through. Remove with slotted spoon into bowl. Set aside. Add garlic and crushed red pepper and cook for about 30 seconds to release aromatics. Add white wine, tomatoes, spinach and cook until spinach wilts. Add shrimp back to pan with lemon juice & zest until the shrimp is heated through.

Swordfish & Viognier

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Grilled swordfish with tropical salsa is such a refreshing meal on a warm evening. While there are several white wines that work well with this dish, a fuller-bodied style like a Chardonnay or Viognier is the best option. Swordfish is a dense cut of fish and requires a wine with equal weight.

Viognier is the official state grape of Virginia and is indigenous to the Rhone Valley of France. Viognier is quite unique, it tends to have the similar body of a Chardonnay, bright citrus notes of a Sauvignon Blanc and some of the floral aromatics of a Riesling. It’s a great choice when you are tired of the same old Chardonnay. It’s highly aromatic, with bountiful floral, citrus and tropical notes that are brought to life when paired with this tropical salsa.

Recommended Producers

Recipe: Swordfish with Tropical Salsa (4 servings) 

Ingredients

4-6 oz swordfish steaks
2 tbsp. olive oil, plus 1 tsp. for salsa
1 cup pineapple small dice
½ red bell pepper small dices
¼ cup red onion or one small shallot minced
1 avocado cubed
1 lime zest & juice
½ cup cilantro
sea salt & pepper to taste
1 tbsp garlic powder (divided between 4 swordfish steaks)

Directions

Pat dry swordfish steaks and sprinkle with sea salt, pepper & garlic powder.  Set aside and prepare salsa.

In a bowl, mix together pineapple, pepper, onion, avocado, lime zest & juice, cilantro, 1 tsp of olive oil and salt and pepper to taste.
Place a large saute pan or cast iron skillet with olive oil over medium high heat until hot. Add swordfish steaks and cook for approximately 3 minutes per side.

Remove from pan and let rest for 5-10 minutes. Top with a generous portion of salsa and a side of steamed veggies. Serves 4.

 

 

Seafood Risotto & Chardonnay

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Scallop Risotto & Cakebread ChardonnayNothing says comfort like a great dish of seafood risotto. To add brightness to the dish, add Meyer lemon juice, lemon zest and white wine. Top it off with scrumptious shrimp and seared scallops and pair it with a Cakebread Chardonnay for pure perfection.  Each sip was filled with luscious apple, melon, citrus fruit and a touch of minerality. The refreshing acidity washed away the creamy finish of the risotto, leaving your palate ready for another bite and the full-bodied Chardonnay mirrored  the weight of the decadent and succulent sea scallops.

Recommended Producers

 

Recipe: Meyer Lemon Risotto w/Roasted Shrimp & Seared Sea Scallops (Serves 4)

Ingredients
2 tablespoons olive oil
1 medium yellow onion, fine dice
1 cup Arborio rice
2 ½ – 3 cups homemade shrimp & lobster stock  (see recipe) or low sodium chicken stock or vegetable stock can be used as a substitute
¾ cup dry white wine (I prefer Pinot Grigio or Sauvignon Blanc)
2 Meyer lemons (zest & juice)
1 cup shredded Parmigianno Reggiano cheese
1 tablespoon butter
½ cup chopped parsley
1 teaspoon nutmeg
1 teaspoon pepper
Salt to taste (keep in mind there is salt in the stock & cheese)

Risotto
In a small saucepan warm 3 cups of stock (simmer on low)Scallop Risotto Paired w/Cakebread Chardonnay
In a large saucepan sauté onion in olive oil for 5-7 minutes over medium-low heat until translucent. Add Arborio rice and mix with onions until rice is well coated and slightly toasted 2-3 minutes
Add white wine and let evaporate
Once white wine evaporates, slowly add the stock ½ cup at a time stirring frequently
Continue adding the stock ½ cup at a time until risotto reaches desired consistency, above 25-30 minutes for al dente
At this point add cheese and butter, mix well
Fold in chopped parsley, lemon zest & juice
Divide between four plates and top with 2 scallops & 3 shrimp
Garnish w/parsley & lemon wheel

 

Roasted Shrimp
Preheat oven to 375 degrees
Shell & devain 1 dozen large shrimp, leave the tails on for presentation (Timesaver: Ask your fish monger to do this for you)
Toss with olive oil, a pinch of salt & pepper
Roast for 6-8 minutes

Seared Sea Scallops
Pre-heat sauté pan with 1 tablespoon of olive oil
Pat dry 8 medium-large sea scallops
Brush w/olive oil and a pinch of salt & pepper
Sear for 3 minutes per side until nicely golden on each side

 

Shrimp & Lobster Stock
Add 2 tablespoons olive oil, lobster and shrimp shells to a large stock pot over medium heat
Saute shells for 3-5 minutes until they become bright pink and aromatic
Add 1  medium yellow onion, 3 celery stalks, 1 carrot (all large dice), 4 cloves of smashed garlic, 2 bay leaves, 1 tablespoon of Old Bay, 1 teaspoon of sea salt, handful of peppercorns and cover with 2 quarts of water
Let simmer over low heat for 45 minutes
Strain with fine mesh strainer into smaller sauce pan
Freeze the rest of the stock for up to 3 months