As summer is fast approaching, you are probably starting to think about those fun, hot-summer evening barbecues and picnics. While most barbecues have the typical hot dogs, hamburgers and a couple of sides, you should not discount serving fish! While serving fish may be intimidating for some people, you won’t be one of them. Fish can be served in a variety of fashion including steamed, grilled, baked, smoked, cured or raw. If you are new to serving fish, we recommend serving fish on the grill in an aluminum foil pocket with simple spices and herbs like fresh organic lemon and thyme.
Fish does not need to be complicated, but always think about where your fish is coming from. Check out the Monterey Bay Aquarium Seafood Watch for recommendations.
Lastly, don’t forget about the alcohol! Wine can enhance the flavors of fish and make the evening one you won’t forget. If you attended our Wine Dinner: A Taste of Australia on May 17th, then you know how well a Semillon pairs with ahi tuna. For those who did not attend, here is a quick guide to serving wine and fish. The rule of thumb is to serve white wine with fish and red wine with meat. Serve zesty wine with flaky fish such as sea bass, serve oak-aged wine with firmer fish such as trout or arctic char, and serve dry wine with strong flavored fish such as herring or anchovies. If you have not tried serving champagne with sardines or mackerel, you are in for a real treat! The only thing to truly take away from the pairing is enjoying what you are eating and drinking. If you like red wine and salmon, go for it. Loving the meal is what is important.