One of our favorite summer pairings; the fruit, acid and hint of herbaceousness of our rosé compliments this dish perfectly. In California, summer is fish taco season; so grab a group of friends, crack open a bottle of Drive Wines Rosé and venture outside for some al fresco fish tacos. 

Recipe Pairing: Fish Tacos w/ Nectarine Salsa & Drive Wines Rosé

Serves 4 

Ingredients: 

For the fried fish: 

  • 1lb Halibut (or cod/bass), cleaned, sliced into sections, roughly 12 pieces 
  • 8oz soda water 
  • 1 cup all-purpose flour 
  • Tabasco 
  • 2 cloves garlic, finely chopped or ground into paste 
  • 2 cups vegetable or canola oil

For the salsa:

  • 1 tsp baking powder 
  • 1 Persian cucumber, diced (or 1⁄2 cup english cucumber, diced) 
  • 2 nectarines (or mango/peach), diced 
  • 2-3 radishes, thinly sliced and diced 
  • 1 serrano pepper, diced, seeds and pith removed, or to taste 
  • 1 tbsp white onion, diced 
  • 1⁄4 cup cilantro, chopped 
  • Salt 
  • Pepper 

Additional:

  • 1 cup, cabbage, shredded 
  • Juice of 4 limes 
  • 8 corn tortillas 
  • Grated cheese such as mild cheddar, jack or queso fresco (optional) 
  • Sour cream (optional)

Instructions:
For the fried halibut:

  1. Combine garlic, soda water, flour, tabasco and baking powder in bowl, season with salt
    and pepper, whisk lightly until combined. 
  2. Heat oil in a deep pan on medium high heat, until it reaches 375 ̊. 
  3. Dip fish into batter to coat. Let excess run off and fry in oil. Fry 1.5-2 minutes per side,
    until golden brown. 
  4. Once finished, let fish rest on paper towels to remove excess oil.

For the salsa:
1. To make salsa, combine cucumber, nectarine, radish, serrano, white onion, juice of 3 limes, cilantro and toss in a bowl. Season with salt and pepper. 

2. In a separate bowl, mix shredded cabbage with salt and juice of 1 lime. 

To assemble: 

  1. Heat corn tortillas over fire such as gas stove, grill, or toast in the oven, about 30 seconds a side or until slightly browned. 
  2. Place slice of fried fish on the tortilla and top with salsa, cabbage, cheese and sour cream as desired. 
  3. Serve with sliced limes and hot sauce. 
  4. Enjoy with a glass of Drive Rosé of Zinfandel.