2020 Oyster Bay Sauvignon Blanc and Halibut Fish Tacos

About the Wine

This is the wine that started it all and put Oyster Bay Wines on the map. This Sauvignon Blanc won ‘best in the world’ back in 1991. Its brilliant clarity, extraordinary aromatic flavors and refreshing zest are both thrilling and enthralling. Flavors that are uniquely Marlborough, and undeniably Oyster Bay. Their philosophy is to produce fine, distinctively regional wines that are elegant and assertive with glorious fruit flavors. It all starts in the vineyard. They treat each vineyard block and parcel of wine individually. The fruit is crushed, gently pressed, and the juice is cold settled. A long, slow temperature controlled fermentation and immediate bottling after winemaking retains all the wonderful fruit flavors and aromas that are present.

The 2020 Oyster Bay Marlborough Sauvignon Blanc is pale straw green in color with brilliant clarity. It’s fruity, citrus, tropical and herbal aromatic characteristics, makes this wine perfect for food pairings. The flavors of lime, cilantro, avocado, thyme, jalapenos and garlic compliment each other extremely well. The combination of these flavors and the high acidity of the wine will make this the perfect match. As they like to say, “Sometimes the world really is your Oyster.”

Check out my halibut fish taco recipe below.

Ingredients for Tacos

• 6-8 Tortillas
• 1 lb of Fresh Halibut (you can substitute with any flaky fish)
• 2 Tablespoons of Olive Oil
• 3 Tablespoons of Vegetable Oil
• 3 Cloves of Chopped Garlic
• 2 Fresh Lemon
• 2 Fresh Lime
• 1/2 Cup of Sliced Onion
• 1/2 Cup Chopped Cilantro
• 1/2 Tablespoon of Kosher Salt
• 1/2 Tablespoon of Black Pepper
• 1/2 Tablespoon of Thyme
• 3 Sliced Jalapenos
• Spicy Avocado Salsa

Ingredients for Avocado Salsa

• 1 Large Avocado (or two small or medium Avocados)
• 1/2 White Onion
• 1/2 Cup of Cilantro
• 2 Limes
• Salt and Pepper to taste
• 1/2 Cup of Water
• 2-4 Serrano Peppers (depending on the level of spiciness that you prefer)

Directions

In a medium bowl squeeze the lemons, the limes, add the garlic, thyme, 2 tablespoons of olive oil, salt and pepper. Whisk together and put aside for a few minutes. Cut your fish about 2 inches thick and add them into your bowl to marinate. Place in the refrigerator for 15 to 30 minutes. Meanwhile, let’s get started on making your Avocado Salsa.

Throw all the ingredients for the Avocado Salsa into the blender and blend for 3 to 5 five minutes or until the sauce looks like a thick puree. Place the salsa in the fridge for a few minutes.

Heat up 3 tablespoons of vegetable oil in a large non stick skillet over medium high heat. Remove the Halibut from the marinade and place them on the skillet. Cook each side for about 3 to 5 minutes. In the meantime warm up your tortillas. Remove the fish from the skillet and start assembling your tacos. Spread the Avocado Salsa onto the tortilla. Proceed to place the fish on top of the Avocado Salsa and garnish with fresh cilantro, onion and diced jalapenos for an extra kick.

Provecho!