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A very Good Friday fish dish to pair with Luna de Fresa

Fish burritos with beetroot slaw and Luna de Fresa Tempranillo RoseWith Good Friday just around the corner, we started thinking about food (as you do) and wine (of course!). Here in McLaren Vale we are hanging on to the last threads of summer weather, so our Luna de Fresa Tempranillo Rose is still our choice of vino in the afternoon. But what to serve with a Rose when it’s Good Friday and tradition calls for fish? Fish burritos with beetroot slaw, that’s what! Even better, if you are camping these can be done on the bbq or a skillet! Because it’s generally frowned upon to go fishing during work hours, we bought our fish, however feel free to be at one with nature and catch your own.

For our vegetarian friends out there, we also made a version with tofu instead of fish (which was delicious according to our resident Vego!) and have included this option in the recipe.

We road tested this recipe at the winery and it was awarded two thumbs up and a "nom nom" from the winery crew. The sweetness of the slaw and fish, and the zing of the lime, chilli and seasoning were in perfect harmony with the dryness of the Luna de Fresa. Ole!

Fish burritos with beetroot slaw

INGREDIENTS

1/2 mini red cabbage, finely shredded
1/2 mini savoy cabbage, finely shredded
1 carrot, peeled, cut into matchsticks
1 beetroot, peeled, cut into matchsticks
3/4 cup coarsely chopped coriander
2 tablespoons whole-egg mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice
500g white fish fillets (we used Ling) - or for a vegetarian option substitute Tofu
30g pkt taco seasoning
2 tablespoons olive oil
8 flour tortillas
1 long red chilli, thinly sliced
Lime wedges, to serve

DIRECTIONS

Place the combined cabbage, carrot, beetroot and ½ cup of the coriander in a medium bowl. Toss to combine. Whisk mayonnaise, sour cream and half the lime juice in a small bowl until combined. Add dressing to the cabbage mixture and toss gently to combine.

Toss the fish (or tofu) in taco seasoning to coat. Heat the oil in a large frying pan over medium-high heat. Cook the fish (or tofu) for 2-3 mins each side or until cooked through.

Meanwhile, heat the tortillas following packet directions.

Place tortillas on a board. Spoon coleslaw, fish, chilli and remaining coriander onto each tortilla. Drizzle with remaining lime juice. Roll up to enclose filling.

Serve with lime wedges and a chilled Luna de Fresa Tempranillo Rose

Original recipe courtesy of taste.com.au