I had spent a couple hours roasting red peppers at the studio for a shoot (for roasted red pepper hummus), and I didn’t want them to go to waste. I asked Heather what we should get to go with them for dinner, and we decided on Patagonian Toothfish. Well, that’s what it was called until some clever marketing changed that not so pleasant name to Chilean sea bass (more upscale and in keeping with the rich, marvelous flavors of the fish). With a few sauteed mushrooms and red onions, (and the roasted red peppers), we served our pan seared sea bass over rice, topped with fresh chopped basil and drizzled with lemon extra virgin olive oil. What a decadent, flavorful treat!
We decided to pair the fish with a 2009 Quinta da Aveleda Vinho Verde. I might normally suggest a richer white, or even a pinot noir, but thought the light bodied wine would be a nice match given it was a very warm evening. The wine is dry with light fruity tones, and high in acidity. It actually worked very well as a pairing and made for an excellent meal.
That’s just gorgeous and green wine is so perfect for summer.
Thanks Greg…appreciate it.