Tonight’s dinner was pan-grilled yellowtail jack, seasoned with SI Spicy Seafood Seasoning, garlic, & SI Smoky Mesquite and grilled stovetop in Meyer Lemon olive oil. The pan drippings were de-glazed with dry vermouth, reduced, and served over the yellowtail. The broccoli was boiled in chicken stock with added fish sauce and finished with black pepper and Tuscan EVOO.
Accompanying wine was a 2002 Henri Boillot Meursault ‘Les Perriéres’ - dark yellow in color; rich nose & flavors of spicy, complex white fruits; balanced mid-palate with good acidity, and no signs of oxidation; and a long complex finish. The Meursault was rich enough to pair well with the yellowtail.