Fish and Wine for Supper (Recipe)

Stumped for dinner ideas? Our friends at Nederburg Wines recently asked Toronto-based mother-and-son Lauren and Dan Gütter, the chefs behind Jack and Lil’s, to create a South African-themed seafood dish to pair with its The Winemasters Sauvignon Blanc. The result: delicious. And the recipe: yours, below. Try it tonight! —Vita Daily

Cape Malay Sauce Ingredients:

2-1/2 tbsp finely chopped shallots
2 tbsp vegetable or canola oil
1 tbsp garam masala or curry powder
1/2 tbsp turmeric
2 tbsp grated fresh ginger
1-1/2 tbsp roasted garlic
1 tbsp kosher salt
3 tbsp original chutney
2 tbsp lemon juice
400 ml coconut milk

Method:

Lightly sauté shallots in oil until translucent. Add in dry spices (curry powder, turmeric) mix well and continue to sauté for 1 minute. Add in ginger, garlic, chutney, lemon juice, then whisk in coconut milk. Simmer for 6-7 minutes stirring occasionally. Transfer to blender, blend on high until smooth. (Can let sit overnight, tasting and adjusting seasoning.)

Rooibos Rub Ingredients:

2 tbsp rooibos tea
3 tbsp brown sugar
1/4 tbsp ground ginger
1/4 tbsp ground coriander
1/4 tbsp dry mustard powder
1/4 tbsp black pepper
1/2 tbsp sea salt

Method:

Combine all ingredients thoroughly. Rub into fish and let stand at least 15 minutes.

Fish:

Lauren and Dan suggest using Lake Erie Pickerel but can use your favourite type of fish. Fish can be cooked with the skin on or off. Pan sear the fish on medium high heat with canola oil for 3 minutes per side or until fully cooked.