Mahi Mahi: Tis the Season

What to do with the finest fish as our culinary thoughts turn to spring.


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Cumin-Spiced Mahi Mahi Tacos

I am crazy for fish tacos! Seriously, I love the complex blend of flavors that one gets with fish tacos, as well as the general lightness of the dish—not to mention eating with one’s hands is always a definite plus in my book. This recipe delivers plenty of complex flavor and spice, as well as richness from the sour cream and avocados, resulting in a blend of flavors and textures that makes wine pairing a touch challenging.

Once again, going for wine with a little wood is a good way to build a flavor bridge with the spice elements of this recipe. That’s the easy part. Pairing it with the avocado and sour cream, on the other hand, is a bit of a challenge, and then there’s the nectarine. Wow. Lots of competing interests here, so where can we turn for pairing? How about Pinot Gris? Spicy, a hint off-dry at times, as well as rich and not terribly high in acidity, Pinot Gris could be the perfect fit. You can look to Oregon for a lighter version, something with a touch of wood for added spice, like the Lange Pinot Gris Reserve. Or stick with a spicier style from Alsace, such as the basic bottling from Zind-Humbrecht

 
 
 

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Comments

  • I am from the Big Island a fisherman and a wine lover. As you know Mahi mahi is the Hawaiian name for Dolphin fish and is a staple over here. However a better fish ; arguably the best in the world is Ono...Wahoo from those outside Hawaii. It is a lot better fish all around and with the Cilantro Chutney...fantastic. Add in the Monkey Bay Sav. Blanc and you have a meal and a half.

    May 25, 2013 at 11:13 PM


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