• 4 Mahi Mahi filets, 5–6 oz each
• 3 cloves Garlic, chopped
• 1 tsp Black Pepper
• 1 tsp Red Pepper Flakes
• 1 tsp Salt
• 1/2 cup Olive Oil, Extra Virgin
• 1 Lemon, juice
• 2 Tbsp Mango Chutney
DIRECTIONS:Combine garlic, spice, lemon juice, and olive oil in a food processor until well blended. Marinate the fish up to 1 hour before grilling.
Heat grill to medium heat (about 400°F). If you have a fish plate for your grill, allow it to preheat as well. Place fish on the grill, skin side down first. Cook for 4–5 minutes before flipping. Cook opposite side for 4–5 minutes, until fish is opaque in the center.
Serve topped with mango chutney and a sprig of cilantro. Serves 4. Complement with a side of cauliflower rice or steamed vegetables.
After two consecutive challenging harvests, this vintage was just what the wine doctor ordered. A mild, frost-free winter led into a calm spring, creating ideal conditions for fruit to set on the vines. The summer months were warm but absent of any crushing heat waves. Most importantly, fall was sun-filled and tranquil, allowing growers to ripen their crop to its fullest potential. This was truly a vintage for the artists among wine makers. In the Carneros appellation, many mornings began with a cool fog blanketing the vineyards. By noon the fog retreated and the sun bathed the chardonnay grapes in calm, warm conditions. Pairs well with grilled mahi-mahi with a mango chutney and a salad of mixed bitter greens.
“A gentle and balanced style of Chardonnay,this Carneros-based wine shows rich and peachy flavors of California Chardonnay but without the wild, buttery character so typical of its Napa neighbors further inland. Tropical notes and a touch of spice are very lightly tinged with spicy oak character” – Doug Frost, Master Sommelier and Master of Wine
Appellation: Carneros, California
Varietal: 100% Chardonnay
Analysis: 14.4% alc/vol
Aging: 30% in one year old French oak barrels, 70% in stainless steel tanks