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Everyday Wines

May Shipment

As May unfolds its calendar of longer days and warmer evenings, we’re delighted to present this month’s wine selection for your tasting pleasure.

This month’s wines reflect the awakening energy of late spring, selected to enhance your outdoor dinners, weekend celebrations, and spontaneous gatherings. Each bottle in this shipment represents our commitment to bringing you exceptional quality and memorable experiences.

Whether shared with friends under the evening sky or savored during a peaceful moment alone, these wines offer the perfect expression of May’s distinctive charm. Raise a glass to the season’s bounty and the joy found in each sip of these exceptional wines!

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Jalapeño Cod tacos

Ingredients:
• 1lb. Cod cut into 3-4 filets
• 4-6 corn tortillas

Ingredients for Mardinade:
• 1 tsp shallot, minced
• 2 pickled jalapeños, minced
• 2 tsp lemon juice
• 2 tsp jalapeño vinegar
• 1 tb extra virgin olive oil
• salt

Ingredients for Slaw:
• 1/2 cup cabbage, shaved thin
• 1/2 cup red cabbage, shaved thin
• 1/2 cup carrot, julienned
• 2 tb jalapeño vinegar
• 2 tb mayonnaise
• 1/2 tsp yellow mustard
• pinch of salt

Ingredients for Cilantro Crema:
• 1/3 cup Mexican crema
• 1/4 cup chopped cilantro
• Pinch of salt

Instructions
1. For the marinade: Combine shallot, jalapenos, lemon juice and jalapeno vinegar in a small bowl and let sit for approximately 20 minutes. Then add the olive oil, mix well, and rub all over the cod. Let marinate for 20 minutes.
While the fish is marinating, heat oven to 325° and make the refreshing slaw and crema.

2. For the slaw: In a small bowl mix the jalapeno vinegar, mayo, mustard and salt. Add mixture to the cabbage and carrot and toss until evenly distributed and let sit for at least 10 minutes.

3. Whisk together the crema and cilantro in a small bowl. Set aside until ready to drizzle on tacos.

4. Before cooking the fish, heat up the tortillas. If possible, over an open flame to get a very light char. If not, use a pan. Wrap the tortillas in a towel or aluminum foil, and set aside until ready to build tacos.

5. Once the fish has finished marinating it’s time to sear. Heat up your pan on medium high heat. When pan is heated properly, add 2 tbsp of vegetable oil to evenly grease the pan. Sear the filets on both sides for approx. 4 min. Making sure the jalapeno and shallot from the marinade gets a light char. Once the fish is properly seared, place on a sheet pan, on a rack if you have it, and bake in the oven for 5 minutes. Remove fish and allow to rest for another five minutes.

6. When the fish has finished resting, gently break up the fish into half inch chunks and place on tortilla. Then add a healthy pinch of slaw, top with cilantro cream, and enjoy.

Pair with SEAGLASS Riesling

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