Chef Lisa Giffen of Audrey restaurant in L.A. shares her recipe for a late-summer fish dish topped with tart green tomato salsa verde and basil salad. Pair it with a lush white wine such as Godello from Spain or California Sauvignon Blanc.
Recipes Matching: Fish
Chef Michael White of the Altamarea Group shares his recipe for grilled whole fish, with two caper-accented sauces (one with parsley and anchovies, the other with tomatoes and olives), as part of a summer entertaining menu. For a wine pairing, Wine Spectator recommends a Pinot Noir–like red from the Etna region of Sicily.
Give your dinner a tropical vibe with these seared tuna steaks, accompanied by a healthy veggie side. Pair this Wine Spectator recipe with a bright white wine full of ripe fruit, such as a dry Riesling from Australia.
Jacques Cariot, owner of Bleu Provence in Naples, Fla., shares a simple, quick recipe for oven-baked red mullet fillets with a French tomato sauce and black olive tapenade all served over creamy potatoes. Wine Spectator shares two Provence rosés that complement the fish's delicate flavor.
In this recipe from chef Deborah Hansen of Taberna de Haro in Brookline, Mass., piquillo peppers are stuffed with salt cod and potatoes then fried in this classic Spanish dish that makes for a great starter! Wine Spectator recommends two effervescent rosés to elevate the dish.
John Fleer, the Asheville, N.C., chef behind Rhubarb and Benne on Eagle, celebrates Father's Day with a recipe for whole roasted fish served over a peanut succotash that packs a ton of flavor. Wine Spectator recommends 7 great Rhône whites to match.
Whether you're looking for a last-minute weeknight meal or the star dish of your next dinner party, this recipe for parchment paper-wrapped cod and vegetables is sure to satisfy. Plus, Wine Spectator recommends a bright, acidic white wine pairing that can also be used as an ingredient.
Restaurant-quality food doesn't need to be fancy to be delicious—a great example is this seared branzino recipe by chef Chris Flint of NoMad Los Angeles. Plus, see Wine Spectator's recommended bubblies to pair with the dish!
It’s not difficult to cook a black bass fillet. But to help you knock yours out of the park, chef Andrea Reusing of North Carolina restaurants the Durham and Lantern shares with Wine Spectator a summery recipe, along with her preparation tips and a favorite white wine pairing. See the full article in our June 15, 2018, issue.
French culinary master Alain Ducasse and his protégé Laëtitia Rouabah share warm-weather delights at Wine Spectator Restaurant Award winner Benoit New York with a recipe for striped sea bass. Wine Spectator provides recommendations for highly rated Chenin Blancs.
Wine Spectator takes inspiration from California's fish tacos for a cilantro-lime marinated mahi mahi with a grapefruit and avocado slaw. The dish's sun-kissed, citrus flavors pair nicely with a bright, crisp white, like Portuguese Verdelho.
Wine Spectator shares a fish recipe that adds elegance and flavor to Arctic char and rice with sautéed fennel and onions, orange and capers. Arctic char matches easily with a range of citrusy white wines, from Sauvignon Blanc to Grüner Veltliner to Soave Classico.
Wine Spectator shares a foolproof technique for cooking a whole fish. Baking the fish in a salt crust keeps the flesh moist and tender. Pair with a fresh salad and a bright white wine, like an Italian Sauvignon Blanc, for a complete meal.
The centerpiece of this fish dish is a sizable piece of sturgeon cooked in a wood-burning oven Chef Tony Mantuano has had for 31 years. Try it with a big, unoaked Italian white wine.
Sarah Schafer of Irving Street Kitchen shares a delicious, innovative seafood recipe with Wine Spectator, sure to impress your next dinner guests. This complex dish calls for a wine that takes a backseat to the food; try a red with fresh acidity, such as a Beaujolais or other Gamay-based wine.
This recipe for chilled salmon in a mustard seed crust, courtesy of The Inn at Little Washington's chef-owner, Patrick O'Connell, is the ideal dish to prepare ahead and serve at an outdoor picnic. Pair it with a California Sauvignon Blanc or with a rosé wine from Bandol or elsewhere in southern France.
Make sushi at home with this Wine Spectator recipe that combines sushi-grade tuna with scallions and a Sriracha-mayonnaise. A rosé wine from Tavel pairs well with this combination of fresh, clean and spicy flavors, and the contrasting textures of fatty raw fish, sticky-soft rice and chewy nori.
Famed French chef Joël Robuchon's and Dr. Nadia Volf's new cookbook, Food and Life (Assouline, 2014), favors balance over restraint when it comes to healthy eating. It’s not about cutting calories or fat; it’s about composing a nourishing, wholesome meal. This recipe is fashioned as a salad, tossed in a spicy curry vinaigrette with crunchy raw vegetables and pineapple. Consider pairing with a crisp white wine such as an Austrian Grüner Veltliner.
Chef Mike Cooperman of Red Cat restaurant in New York shares a versatile, healthy fish dish that can be made with any white flaky fish, such as hake, code or black bass. Look for a wine with some richness to stand up to the firm fish and flavors that will play well with bitter fennel and savory pine nuts, such as whites from Italy or southern France.
Sparkling wine calls for Spanish pintxos, two-bite hors d'oeuvres such as those served by chef Jonah Miller at Huertas in New York. Seafood and cava are a natural match but the richness of this snack also makes it well-suited to bubbly, which cuts through the fat and provides balance.
Chef George Mendes, of Aldea restaurant in New York City, melds classical French technique and modern technique with the traditional rustic Portuguese fare he grew up eating. Here he shares a healthy seafood recipe-- a variation on caldeirada, the Portuguese answer to bouillabaisse--from his new cookbook "My Portugal." It pairs well with pairs well with white wines that pick up on the herbs in the dish, such as a bright, elegant Viognier or a savory Douro white.
San Francisco chef Jason Fox, of Commonwealth restaurant, shares with Wine Spectator a recipe that's an homage to New York's Lower East Side that also evokes Eastern Europe with its cabbage and pumpernickel. The dish's earthy elements call for similarly earthy notes in the wine match; sommelier Francesca Maniace opts for Pinot Noir.
Matt Lambert, executive chef and co-owner of The Musket Room in New York, shared a make-at-home, honey-glazed, cured salmon recipe with Wine Spectator that is as scrumptious as it is healthy, thanks to the kale and seaweed. Pair with a red wine such as New Zealand Pinot Noir.
For warm-weather grilling season, Wine Spectator offers an easy menu of garlicky grilled squid, tenderized in a milk marinade and brightened up with a bit of lemon, accompanied by savory cranberry beans combined with a tangy tomato-yogurt sauce. Both dishes are balanced between richness and acidity, which is why we suggest pouring a Chardonnay. Round out the menu with corn on the cob or a salad.
Here's a Wine Spectator recipe for grilled tuna steaks with an orzo salad that can be served warm or cool; the entire meal can easily be scaled up for entertaining a group or down for a elegant but casual dinner for two. Pair it with a refreshing white wine, such as a Vinho Verde from Portugal.
Famed French chef Michel Guérard shares a summer menu with Wine Spectator, with recipes taken from his new cookbook, Eat Well and Stay Slim: The Essential Cuisine Minceur. His lemon sole entrée updates a traditional brown-butter sauce from Grenoble to one based on the lighter components of soy sauce and vinaigrette. Try it with white wine such as New Zealand Sauvignon Blanc, whose herbal and citrus flavors play off the lemons and capers in this fish dish.
Smoked bluefish pate is a classic Nantucket hors d'oeuvre. Executive chef Kyle Zachary, of Topper's at The Wauwinet Hotel, makes it more cosmopolitan by adding curry powder to the cracker on which it is served, and adds color with a garnish of radish slices, celery and pickled onions. For a wine pairing, a dry Alsatian Pinot Gris goes well with the light smokiness of the fish.
In this party dish made for sharing, Kyle Zachary, executive chef of Topper's at The Wauwinet Hotel, takes comfort food high end with lush fish and piquant Japanese spices. For a wine pairing, cellar master Craig Hanna looks to Champagne; a more acidic Brut Nature style makes it refreshing with the togarashi.
Chef Masaharu Morimoto, of Morimoto, in Philadelphia, shares his recipe for braised black cod with Wine Spectator, a dish that is on the menus of several of the chef's restaurants. Though sake may be an obvious match, a dry, crisp, cool-climate white wines, such as Gruner Veltliner from Austria or a dry white from Alsace, will make a favorable foil to the rich glaze on the fish.
For Wine Spectator, Fiola chef Fabio Trabocchi shares a fish recipe made in a very Italian style. Alongside the delicate fillet of Alaskan halibut, he serves an indulgent porcini cream sauce, sautéed morel mushrooms and fresh fava beans. He pairs it with a red wine: An elegant, yet powerful Barbaresco mirrors the contrasting flavors and textures in the dish.
Spring calls for dinners that straddle the difference between cozy and light, and this take on roast fish with potatoes is a perfect example. In this Wine Spectator recipe, the Iberian staples of potatoes and cod get dressed up with lemon, thyme and olives for a weeknight meal. Pair with a light, fruity style of Sauvignon Blanc.
At the fine-dining restaurant Dio Deka, housed in the Hotel Los Gatos, a glance at the menu reveals the inspiration for this San Francisco Bay Area dining room: Greece. Chef Jeff Fitzgerald shared a recipe with Wine Spectator for tsipoura, a whole grilled Mediterranean dorade seasoned with lemon, oregano and thyme. A classic wine pairing is a Greek white such as Assyrtiko from Santorini.
Chef Michael LaScola, of American Seasons in Nantucket, shares a recipe with Wine Spectator for roasted salmon served over crisp, fried green tomatoes. Finished with an indulgent, buttery crayfish sauce studded with apple wood-smoked red tomatoes, the dish is a match to a Burgundian-style Chardonnay.
Baccalà—salt-preserved cod rinsed and poached—served with squash and mostarda is a classic coastal southern Italian dish; this recipe is from chef Michael White, partner in the nine restaurants in the Altamarea Group. Reviving preserved fish is an ancient technique, and the sweetness of the squash and heat of the peppers are typical flavors to accompany it. Close your eyes, and you're in Sicily. Pair with a fresh Greco di Tufo from Campania.
Hawaiian chef Alan Wong, whose restaurant is in Honolulu, shares this grilling recipe for a fish dish that can handle a red wine, thanks to the deep-flavored tapenade. Wine director Mark Shishido picks a Nebbiolo from Piedmont as a match.
As contemporary classic wine pairings go, you can’t get much more textbook than Pinot Noir and grilled salmon, one of the tried-and-true red-with-fish combos. But Pinot comes in a range of styles; if you're pouring a more delicate, tangy bottling, this recipe finds the perfect match with a lemon-butter sauce. For a side dish, charring vegetables on the grill to make them more red wine–friendly.
San Francisco has an obsession with Dungeness crab and a dish that originated in the city in the 19th century, cioppino, a Mediterranean-style, fish-and-crab stew made with white wine. One of the best bowls of cioppino in San Francisco can be found at Rose Pistola, a Ligurian-influenced restaurant in the Italian neighborhood of North Beach. Executive chef Mark Gordon shared his recipe with Wine Spectator.
This simple Wine Spectator dinner of herb-crusted baked sole and a side of mashed potatoes made with olive oil is bright and fresh-tasting but still has a dash of comfort-food factor. Try this recipe paired with a white Burgundy or other Chardonnay.
This Wine Spectator recipe for cornmeal-crusted halibut keeps things simple. Yes, if you wanted, you could do the whole egg-flour-cornmeal breading process to get a fried fish dish. But with just cornmeal pressed into the fillets, you get a nice crunchy texture. Top the fish with a mayonnaise-based sauce, add some simple sides and pair with a French rosé that can handle the bold elements of anchovy and capers in the sauce.
What to do in the shoulder season between winter and full-blown spring? The answer: Have a Wine Spectator favorite-fish tacos, but roast everything to add a weather-appropriate depth to an otherwise very green and fresh dish. When looking for a wine to pour, think citrusy and crisp. You’ll be mostly matching the wine to the sauce and cilantro. Plenty of white wines we tried fit the bill, but a Sauvignon Blanc stood up best to the cilantro.
Serving fish en papillote (wrapped in parchment and baked in the oven) is a great party trick, but perhaps a little too involved for a weeknight. This Wine Spectator recipe uses the same principles--steaming fish over vegetables and wine--but compromises in favor of simplicity by making the dish in one covered saucepan on the stove.
The first rule at Husk, the new restaurant from Sean Brock, chef of the eminent McCrady's, is "if it doesn't come from the South, it doesn't come through the door." He shared a delicious catfish dish with Wine Spectator that adapts a traditional recipe for chow-chow, a type of relish, and paired it with a Riesling to balance out the sweet-and-sour flavors.
Chefs Mark Gaier and Clark Frasier of Arrows Restaurant in Ogunquit, Maine, shared a recipe with Wine Spectator that originates in the apple orchard and the ocean, but with a few embellishments. A full-bodied Pinot Noir works well as a wine match with the robust salmon.
George Mavrothalassitis of Chef Mavro in Honolulu helped establish Hawaiian Regional Cuisine. His Provençal roots and the island terroir are evident in his grilled tako-socca salad recipe, shared with Wine Spectator. Socca is a chickpea pancake served like pizza at outdoor markets in the south of France. He has transformed this street finger food into an elegant first course with the addition of tako, an octopus often used in sushi, and ogo, for a fusion dish.
Chef Richard Vellante of Legal Sea Foods in Boston shares his recipe for a meaty roasted halibut--served with a creamy, flavorful sauce centered on tomatoes and almonds--with Wine Spectator for a column on perfect pairings. A rich, but mildly oaked California Chardonnay echoes and accentuates what's on the plate.
This Wine Spectator recipe is a good example of how the preparation method can influence a wine pairing. Salmon and Pinot Noir, for instance, are a go-to match among the yes-you-can-pair-red-wine-and-fish set, but here, with the light tangy sauce and delicate poaching, a zippy white such as a Sauvignon Blanc-based white Bordeaux makes more sense.
Boston’s Ken Oringer is chef-owner of six restaurants, ranging from a taqueria at Fenway Park to a blue-chip steak house. This oil-cured tuna recipe he shared with Wine Spectator looks like bruschetta on the plate, but in fact derives from cultures celebrated at Toro, Oringer's tapas bar, and Uni, his sashimi bar. The texture and spice in a Tempranillo from Spain pair well with the rich fish and earthy tapenade.
Chef Thierry Rautureau of Rover's in Seattle chose a recipe for Wine Spectator that showcases two principles of food-and-wine pairing: drink the same type of wine used in cooking and create pairings that share a sense of place, in this case wild Pacific salmon and Oregon Pinot Noir.
For this fish recipe, think summertime in the Mediterranean: a handful of herbs, a few glugs of olive oil, lemon, some vegetables and a fire. It's great party food in general, and great rosé food in particular, part of Wine Spectator's rosé pairing menu.
For a truly special moment, executive chef William Bradley of Wine Spectator Grand Award-winning Addison at the Grand del Mar in San Diego suggests buttering up lush Dover sole--and, in this recipe, gives an appetizingly bright and sweet-tart accompaniment that's perfect for vintage Champagne.
Gavin Kaysen, executive chef at Café Boulud, shares with Wine Spectator this recipe for seared striped bass with a brown butter sauce, served with a risotto that incorporates butternut squash. Recommending a rich white with this full-flavored dish, sommelier Michael Madrigale pairs it with an unusual white Burgundy; for those who prefer red wine, a Beaujolais could match well.
New York's Le Bernardin is one of the top restaurants in the United States. And chef-owner Eric Ripert doesn't dissapoint when he shares his exquisite recipe for sautèed cod with pea shoots and ginger-lemon-scallion broth with Wine Spectator. Plus, video of Ripert demonstrating how the dish is made and what wine pairs well with it: a white Burgundy.