This recipe combines all the best parts of summer: light, flavorful food, refreshing wines, and, of course, a grill. It’s also easy to make and highly customizable. The combination of fresh summer vegetables and herbs, zesty lime juice, rich avocado, and delicate
but well-seasoned fish makes this a natural pairing with many of the wines that we enjoy best in summertime.
- – 4 tilapia fillets, halved
- – 1 large red onion, chopped
- – 3 roma tomatoes, diced
- – 2 avocados, sliced
- – Fresh cilantro
- – Seasoning to taste (Tony Chachere’s is perfect)
- – Tortillas (we prefer corn)
- – Limes
Season and grill the tilapia. Top each tortilla with a filet half with the vegetables and herbs, and add a squeeze of lime juice.
Perfect pairings would be Hedges’ CMS Sauvignon Blanc blend ($13.99), a dry Gewurztraminer from Thomas Fogarty ($16.99), Von Schleinitz’s Apollo dry Riesling ($25.99), and Alexander Valley Vineyards’ rose of Sangiovese ($14.99).