freshly ground black pepper
2 pints strawberries, cleaned and diced
1 jalapeño pepper, seeded and diced (caution: wear rubber gloves to do this)
1 cup cilantro, chopped
4 tablespoons lime juice
1 small red onion, diced
Passion Fruit Wine Sauce
1 tablespoon butter or margarine
1 large shallot, minced
2 cloves garlic, minced
½ bottle Morad Winery Passion Fruit Wine
- Rub each fillet with salt, black pepper, and olive oil. Score the skin and sear on medium–high heat, skin side down, for about 2 minutes; then turn to medium–low for 3 more minutes (the fish should be almost cooked). Then flip over, turn off heat, and allow the fish to finish cooking in the pan.
- Prepare the strawberry salsa. Toss strawberries, jalapeño, cilantro, and red onion in the lime juice; sprinkle in a little salt. Serve over fish or on the side.
- Prepare the sauce. Melt butter in a pan. Add shallot and garlic, and cook for 2 minutes over medium heat. Then add passion fruit wine and flambé (ignite the wine with a long match and cook it) until the alcohol burns out, and reduce the sauce until it thickens a little. Pour the sauce over the fish or serve it on the side.
Yield: 6 servings
I love pairing fruit with savory dishes. When I discovered Morad Winery’s delicious fruit wines, I knew I had to incorporate one into a dish! I decided to use Arctic char, a species of trout, because it strikes a delicate balance between the mildly sweet freshwater taste of trout and the more robust taste of salmon, a perfect pairing for fruit! —Sara
Make the salsa close to serving time since it tends to get gummy if it sits overnight.