We’re savoring the last of grilling season, the final refreshing ice cold white wines, the finale of fresh Summer produce, the tail end of the long Summer days followed by relaxing warm evenings. Allow us to present our Farewell to Summer with a Fiesta of Grilled Mahi Mahi Tacos, Salsa Fresca, and a sublime Chilean Sauvignon Blanc. Please raise your glass to the last of Summer!
Maule Valley, Chile 100% Sauvignon Blanc
The Food: Grilled Street Style Mahi Mahi Tacos with Avocado Salsa Fresca
To Start: Soak a cedar grilling plank in water for 1 1/2 hrs or longer. Place the Mahi Mahi fillet on the plank. Rub fish with a lime wedge, then sprinkle with chili powder, cumin, taco seasoning, and fresh lime zest. Gently pat the spices into the fish. Grill on medium heat till cooked all the way through and edges are slightly browned.
Fish Taco White Sauce: Mix equal parts mayonnaise and sour cream in a small bowl, add the juice from half a lime, several dashes of cayenne pepper and chili powder. Mix together. (this sauce is A Must with these Mahi Mahi tacos!)
Cabbage & Cilantro: In keeping with Street Taco Tradition we served these tacos with shredded cabbage on top. We tossed in some cilantro leaves to for an added fiesta flavor!
Avocado Salsa Fresca: In a food processor pulse 1 clove garlic and 1 small jalapeno pepper (with the seeds) till finely chopped. Roughly chop half a red onion, 1 large red tomato, and 1 avocado, toss together in a bowl with the garlic and jalapeno. Zest and squeeze the juice of one lime into the bowl. Add a dash of cumin, chili pepper to taste, and a small handful or cilantro leaves. Toss everything together, try to not mash the avocado.
Assemble your tacos using warmed corn tortillas and all the toppings!
This is a wonderful Sauvignon Blanc- it stands halfway between more European style Sauv. Blancs which tend to have strong grapefruit flavors and the grassy New Zealand style Sauv. Blancs. You discover the best of both worlds in this glass- it’s clean, refreshing with grapefruit and tropical flavors and hints of grass. The entire taco pairs beautifully with the wine. The lime zest on the fish sings out, and the grilled spicy flavors stand up nicely to the mineral and grassy note of the wine. The cilantro, cabbage, and avocado also go perfectly with the grassy flavors. The must-have white sauce on the Mahi Mahi goes well with the flakiness of fish. The Mahi Mahi’s meatiness compliments the light body and grapefruit flavors of the wine. This Sauv. Blanc truly is a seafood wine – I can’t imagine drinking it with anything else, and I didn’t even miss my Cadillac Margarita!
And thus we bid farewell to all things Summer with this last perfect Fiesta!
-Cheers ~ Your Sommelier Chelsea