Gnekow Family Winery invites you in the optimistic spirit of our uniquely expressive wines.
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A perfect aperitivo/cocktail wine, Pinot Grigio's crispness primes the palate for food. It pairs well with all seafood, whether raw, lightly sauteed, grilled or lightly sauced with cream or butter. Avoid the acid clashes with citrus fruit and tomatoes.
Our 2012 Pinot Grigio boasts a bright clean citrus, pear nose. The taste reveals more lemon-lime flavors, a touch of mineral, in a smooth and yet vibrant dry finish. Our Pinot Grigio is the perfect summer wine.
Food Pairings & Recipes
Honey White Seabass
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
1-2 lb fish steaks
1 cup flour for dusting
1 Tbsp garlic powder
1/4 cup olive oil
4 Tbsp asian fish sauce, or 2 Tbsp Worcestershire sauce
2 Tbsp olice oil
2 Tbsp honey
2 Tbsp ouzo or other anise-flavored liqueur
1Tbsp chopped fresh oregano
Freshly ground black pepper
Slice the fish steak into large cubes of about 1 1/2 inches across. sprinkle kosher salt on them.
Mix the 2 Tbsp olive oil, the honey and the fish sauce together by whisking vigorously for a minute or so.
Mix the garlic powder in with the flour.
Heat a large frying pan over high heat for a minute or tow. Add most --but not all-- of the 1/4 cup of oil.
Start with a little more than half. Turn the heat down to medium-high and let this heat up for 2 mins.
Dust the fish with the seasoned flour, shake off the excess and sear in the oil. Let at least 2 of the 4 sides of the fish cubes sear to a golden brown. You might also want to just "kiss" the other edges in the heat by holding the browned sides with tongs and pressing the uncooked sides onto the hot oil for a few seconds.
Pour in the ouzo and scrape off any browned bits with a wooden spoon. Add the honey-fish sauce -olive oil mixture and mix everything well. Let this cook down until the whole surface of the pan is a mass of bubbles. Turn off the heat.
Add the fish back into the pan and coat with the sauce.
Serve over rice, garnished with the oregano and the black pepper.