I must say Ireland is a completely different country when the sun is shining and the flowers are in bloom. It’s like when the weather warms up there is an energy about the place which is incredibile. Everybody walks with a spring in their step and a smile on their face. It’s amazing the effect of warm sunny weather. Apart from being perfect barbeque weather some nice fresh seafood is ideal on a day like this. Here is a recipe which I have been making for years and I think it really expressess Summer. It’s Asian in style and uses lovely fresh summer ingredents.
1 whole fish, or fillets whichever is your preference. The fish is of your choice preferable a white flesh fish thats quite delicate
2 generous handfuls of fresh Basil
2 Tablespoons of Extra Virgin Olive oil
2 Cloves of Garlic
1 Tablespoon of mango chutney
1 Tablespoon of Honey
the juice of a small lime. Perhaps you may need to add more honey if it is too tart.
If you like chilli then add some fresh red chilli to your liking
Method: Line a baking tray with aluminium foil and lay the fish in the tray. Dice the garlic and rip the basil into small pieces. Combine all of the ingredients together and then pour over the fish. Wrap the fish with the aluminium foil so it’s nicely sealed and place in a pre heated oven of 180 degrees. Depending on the thickness of the fish, a normal fillet should take around 15-20mins to cook.
I like to serve this with some lightly fried potatoes and a garden salad with rocket, avacado, cherry tomatoes, feta, spring onion, and roasted sweet potato. Dress the salad with some good quality extra virgin olive oil, a sprinkle of salt and cracked pepper and a squeeze of lemon
Due to the delicateness of the fish, this dish calls for a crisp, light white wine. I would reommend the Pinot Bianco by Cantina Endrizzi. Endrizzi is based in Trentino Alto Adige in Northern Italy. Due to their Northerly location, the climate from this area tends to be quite warm and sunny during the day and crisp in the evening, this variation in climate has a massive effect on the flavour of the grapes and undoubtedly improves the flavour in a positive way. Not only this but the area is renowned for receiving cool Meditterranean breezes despite the fact that Cantina Endrizzi is high in the Alps and quite far from the Mediterranean. All of these environmental factors improve and gives the wine unique it’s flavour.
Because of the fairly cold climate and the shortness of the summer the sugar levels in the grapes are relatively low and as a result the wines remain quite acidic and crisp. With the fish it is perfect as both are light in body and neither is dominant or overpowering.
“A Taste of Italy”