seabass wine pairing

Summer, seabass and salsa

WINE: Tuffolo Gavi

WITH: Seabass with mango salsa

WHY: Sweet and sharp salsa with a refreshing Italian white is exactly what you need on a warm midsummer’s night

Fish and fruit. It’s not a classic combination that springs to mind, but since being introduced to this delicious combination at a very swish beach bar in the south of France, I’ve never looked back.

So what’s the dish?

Seabass with a mango salsa. It sounds crazy, I know, but you won’t believe how well it really, really works.

Seabass, for me, is one of the best fish around. Meaty, yet delicate, with a flavour that isn’t too ‘fishy’.  Paired up with a sweet, juicy mango and held back from being too sickly sweet with a good squeeze of lime and the addition of a little spring onion. Just perfect for all this hot, sunny weather we’ve been having of late.  

To pair with this wacky creation, I plumped for a wine that is renowned for being fish-friendly.

Gavi, is a white wine from the north east of Italy, made from the Cortese grape variety.

Legend has it that they originally began production to pair up with the abundant seafood of the Ligurian coast. If you’ve never come across Gavi, then fret not, because chances are you’ve had a Pinot Grigio before…

Gavi is just like pinot grigio – but better.  It tastes like lemons and crisp green apples, and it really is the perfect foil for this dish.

My example isn’t available in mainstream supermarkets, but here are a couple I’d recommend:

Ascheri Rocca Ripalta Gavi Di Gavi, Tesco (£11.99)

Sainsbury’s Taste the Difference Gavi (£7.00)

Bon appétit!

Seabass with mango salsa
Serves 2
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 2 x seabass (I used fillets, but you can grill a whole fish if you want)
  2. 1 large, ripe mango
  3. 1 lime
  4. Handful of cherry tomatoes
  5. A small bunch of spring onions
  6. A small handful of basil leaves
  7. Salt & pepper
  8. Oil
Start by preparing the salsa
  1. Dice the mango into small cubes.
  2. Repeat with the tomatoes
  3. Finely slice the spring onions
  4. Tear in some basil, squeeze over the lime, and finish with a little salt and pepper.
For the fish
  1. Rub the fillets in oil and season with salt and pepper.
  2. Fry/char-grill until the majority of the flesh has turned white. It's perfect when the middle is slightly translucent as the residual heat will finish off cooking it.
  3. Serve immediately, with extra lime wedges if you're a citrus fiend like I.
Julia Bailey http://juliabaileywine.co.uk/