It’s still warm enough in September for diners to want those light lunches or dinners, and the people at River Rocks in Rockledge have just the meal to go with their waterside setting: fish tacos. They pair well with various domestic and imported wines, some of which are listed and available locally.
Drew Grant of River Rocks says his restaurant uses the following recipe:
Fish Tacos | River Rocks, Rockledge
6 ounces grilled, diced mahi
Half teaspoon kosher salt*
Half teaspoon cracked black pepper*
3 ounces shredded iceberg lettuce
3 ounces Monterey jack cheese
3 ounces Pico de Gallo
Three six-inch flour tortillas
5 ounces key lime chili aioli for dipping
* Blackening or jerk seasoning may be substituted
Grill or sauté mahi. Sprinkle with salt and pepper, blackening seasoning or jerk seasoning. Cook until done, but still moist.
Warm tortillas. Place one ounce of shredded lettuce on each tortilla. Split mahi between the three flour tortillas. Top with one ounce of cheese and Pico de Gallo each. Gently fold in half and place in basket or dish with a serving of aioli and lemon.
Wines that pair well with fish tacos include:
1. Argiolas Costamolino Vermentino de Sardegna, Italy
2. Kim Crawford Sauvignon Blanc Marlborough, New Zealand
3. Schmitt-Sohne Relax-Riesling, Germany
4. R. Stuart Big Fire Pinot Gris, Oregon
5. Jim Jim Shiraz, Australia
6. Odfjell Armandor Cabernet Sauvignon, Chile