With its figs and tropical fruit notes, vibrant palate and lingering finish, the Spier Seaward Sauvignon Blanc is an ideal match for our garlic and herb grilled fish with papaya and avo salsa.
The wine’s lively acidity cuts through the creaminess of the papaya and avocado and beautifully complements the crunch of the fresh apple and zest red onion. Truly, this is a match made in heaven! Be sure to choose sustainably sourced fish.
For the garlic and herb butter:
100g butter, softened
A handful of Italian parsley, finely chopped
A handful of coriander leaves, finely chopped
1 small clove of garlic, finely chopped/grated
Rind of 1 lime, finely grated
Salt and pepper, to taste
For the salsa:
½ medium papaya, peeled and diced (1x1cm cubes)
1 ripe avocado, peeled and diced
1 Granny Smith apple, cored and died
½ red onion, very finely diced
A handful of coriander leaves, roughly chopped
juice of 1-2 limes
Salt and pepper, to taste
For the fish:
15ml olive oil
About 400-600g boneless fish fillets
a few lime wedges, to serve
Make the garlic and herb butter: in a small mixing bowl, mix all of the ingredients together with a fork (or use a small blender or food processor). Transfer the mixture to a piece of non-stick baking paper, then roll it into a log and twist the ends to close it. Refrigerate until ready to use.
Make the salsa: place all the ingredients in a medium mixing bowl and stir gently to mix. Cover and refrigerate until ready to use (do not make it too far ahead of time as the salsa is best served fresh, within an hour).
For the fish: heat the oil in a wide non-stick pan, then fry the fish on both sides until just cooked, seasoning lightly with salt and pepper. When the fish is almost cooked, slice a few rounds of garlic butter from your prepared log and place it in the hot pan with the fish to melt. Use a spoon to spoon the melted flavoured butter all over the fish, then serve immediately, with the salsa and lime wedges on the side.
About the wine:
Spier Seaward wines’ style and complexity have been strongly influenced by their coastal terroir. The Atlantic’s cooling breezes allow the vines to thrive in optimal conditions for gradual ripening. Minimal intervention is needed to produce a crop of outstanding quality, year after year. After careful crafting by our winemakers, the result is a Sauvignon Blanc with great concentration, balance and finesse, all underpinned by an elegant, saline minerality.
Spier Seaward wines can be tasted and purchased at the farm in Stellenbosch and are widely available at retail outlets and supermarkets and online from shop.spier.co.za.