Mellasat Σ White Pinotage
Food Pairing: Halibut with Lemon Caper sauce
This Mellasat White Pinotage is a must try. It’s so different in that it’s a white wine made from red grapes. The technique of making this wine is interesting because you must be so careful to not extract any color from the red grape skins. Pressing must be super gentle and then some filtering helps to take out the last bit of pink that might have seeped in. A delicate process! The end results are quite impressive, it’s crisp, it’s clean, it juicy! Tropical fruit flavors such as pineapple and papaya and notes of almond and honey dance around on the palate. It really can be paired with any meal, and I’m pairing it with this Halibut. The capers and lemon really compliment this white pinotage and I think you’ll love it too.
Buy the Mellasat Σ White Pinotage here
Recipe Summary
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2 servings
Ingredients
1-pound fresh halibut, skinned and cut into two equal portions
4 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
½ teaspoon salt
Black pepper to taste
3–4 slices lemon
2 teaspoons fresh garlic, finely chopped
¼ cup white wine such as this lovely white pinotage
2 tablespoons lemon juice
2 tablespoons capers drained
2 tablespoons fresh flat leaf parsley chopped
Instructions
Salt the Fish on one side
Add half the butter and the olive oil in a skillet over medium heat and let the butter brown a little.
Place fish in the skillet and season the other side
Cook the fish a few minutes on both sides until it reaches your preferred doneness. The fish will flake easily when done (about 5 minutes on both sides depending how thick the pieces are)
While the fish is cooking, place the lemon slices in the skillet and cook
Once the fish is taken out of the skillet, pour off the fat if there is a lot left in the pan (leave about 2 tablespoons)
With the heat still on medium, add garlic to skillet a 30-60 seconds
Add wine and cook to evaporate a little
Add lemon juice, capers, and parsley and cook for 1 minute
Remove from heat and add the rest of the butter and stir to make the sauce
Place fish back into the pan and spoon sauce of fish for a few seconds
Serve with the cooked lemon and sauce
Tell me what you thought of this recipe and how it paired with the Mellasat White Pinotage. I do hope you loved it as much as I did
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