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Culinary Selections from the Kitchen at Amalie Robert Estate Fish Tacos with Amalie Robert Estate Dijon Clones Chardonnay
4 asparagus spears are cut to length and spritzed with olive oil. A tiny bit of sea salt may be lightly sprinkled on top. 4 miniature peppers are cut through the side lengthwise 4 times, but otherwise remain intact. They are also spritzed with olive oil. A single Oregon Black Cod fillet, also known as butter fish, has a rib of bones in the fillet that must be removed. Your local fishmonger will be the most adept at removing them and skinning your fillet at the counter. Your favorite Mango/peach salsa and choice of tortillas.
Preparation of this dish calls out for a hot grill and a lightly oiled skillet. For those of you with an EVO grill, you will find this preparation a natural. Our preparation was tested on a Jenn-aire grill. Start the plate and tortilla warming process before you begin the following preparation. This will prevent you from having to do it “at the last minute” when everything else is ready and your guests are waiting. This has happened to us. Our guests were quick to excuse our faux pas, after extorting another glass of Chardonnay. Begin by putting the miniature peppers on the grill, turning every couple of minutes. After 3 minutes of cooking, add the asparagus to the grill. Grill for an additional 5 minutes and turn the asparagus when you turn the peppers. As soon as you put the asparagus on the grill, place the fillet in your favorite hot, lightly olive oiled pan. We segment the fillet to length. Cook for about 2 to 4 minutes and then carefully turn. Cook for another 2 to 4 minutes or until the fillets flake easily and are cooked through. Note that Oregon Black Cod is a very delicate fish. We often finish with more “bite size” pieces than we start with. Presentation is along the lines of an “open faced” sandwich. We like to display the colors of the white fish, grilled asparagus, blackened peppers and mango/peach salsa on the textured tortilla. In our experience, if you are lucky and good, the miniature peppers and asparagus will be grilled to perfection just before the Oregon Black Cod is finished. If this happens to you, place a warmed tortilla on a warm plate and assemble your masterpiece. We start with 2 asparagus spears down the center of the tortilla. On one side we put 2 miniature peppers and 2 teaspoons of mango/peach salsa. The Oregon Black Cod stands alone on the other side. The aromatics of freshly chopped cilantro are a welcome addition. Note to Chef: if your dining companions have had more than a couple of glasses of Chardonnay, because the tortillas were late, it is acceptable to reverse the orientation of the fish and miniature peppers and mango/peach salsa on alternate plates. Serving during lunch, we find guests are comfortable wrapping the taco and enjoying as finger food. A warm dish of lemon water is a quick and easy way to clean your fingers. During a dinner party, everyone looks around to see what everyone else is doing. Flatware usually carries the course, but if the tortillas were late… Our 2006 Dijon Clones Chardonnay is more than a complementary wine to this dish. It pairs well with the rich fish, and tropical mango and peach flavors. Look for more minerality and lemon grass on the palate with the tartness in the salsa. The wine was fermented in stainless steel and retains its malic acid. Production was 115 cases. |
This dish is equally at ease
in a bistro style lunch setting or as a proper fish course of a formal meal. In
the Willamette Valley, we eagerly await the season for Oregon Black Cod and
fresh asparagus. Wild Mahi Mahi is also an excellent fish choice. You will need
the following for 2 Oregon Black Cod tacos.