This delicious recipe for Grilled Bass with Strawberry Salsa pairs perfectly with the Adagio 2016 Viognier.
Our Adagio 2016 Viognier is from the Lodi region of California. A golden amber color leads us to fresh white flowers such as orange blossom. Later on, apple, grapefruit, peach and almond characters take over. The main attraction of Viognier resides in its powerful, rich and complex mouth structure. Some wine critics often compare Gewürztraminer and Viognier for their similar aroma-flavor profiles. The mouth is bright and aggressive with a fair amount of acidity.
Grilled Bass with Strawberry Salsa
- 4 4- to 5- ounces fresh or frozen sea bass
- or halibut steaks (1 inch thick)
- 1 small lime
- 1/4 teaspoon salt
- 1/4 teaspoon McCormick® Red Pepper (ground)
- 1 cup chopped fresh strawberries
- 1/4 cup finely chopped seeded fresh
- poblano chile pepper (1/2 of a small)
- 2 tablespoons snipped fresh cilantro
- 1/2 teaspoon McCormick® Cumin Seed (toasted)
- 1/8 teaspoon salt
- Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Finely shred lime peel. Peel, section, and chop lime; set aside. In a small bowl combine lime peel, the 1/4 teaspoon salt, and the cayenne pepper. Sprinkle evenly over both sides of each fish steak; rub in with your fingers.
- Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 7 to 9 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, gently turning once halfway through grilling time.
- Meanwhile, in a medium bowl combine chopped lime, strawberries, chile pepper, cilantro, cumin seeds, and the 1/8 teaspoon salt. Serve with grilled fish.