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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Brutocao Family Vineyards 2009 Sauvignon Blanc - Mendocino Feliz Vineyard and Honey Lime Glazed Grilled Ahi Tuna with Mango Salsa

Presented by: Carole and Marshall Ward

Honey Lime Glazed Grilled Ahi Tuna

2 limes, juiced
¼ cup olive oil
2 tbsp. rice vinegar
2 cloves garlic, crushed and minced
1 tbsp. grated fresh ginger
4 six-ounce Ahi tuna fillets
Salt and fresh ground black pepper to taste
¼ cup honey
Vegetable oil, as need for grill

In a bowl, whisk together the lime juice, olive oil, rice vinegar, garlic, and ginger. Lay the tuna fillets on a plate, season with salt and fresh ground pepper to taste, and spoon over ½ of the glaze. Turn to coat evenly. Let marinate for 30 minutes in the refrigerator. Add the honey to the remaining half of the glaze and mix well.

Heat an outdoor grill on high. When the grates are hot, lightly oil, and place tuna fillets on grill. Cook for about 2 minutes, and turn over, brushing the glaze over the cooked side. Grill 2 minutes more for medium-rare to medium. When fish is cooked, transfer to a plate and brush the honey lime glaze over the other side of the fillet.

Serve immediately with any remaining glaze.

Recipe from
Prep Time: 15 minutes
Cook Time: 5 minutes
Serves 4
Note: Chicken may be substituted for Ahi Tuna with excellent result

Mango Salsa

1 mango – peeled, seeded, and chopped
¼ cup finely chopped red bell pepper
1 green onion, chopped
2 tbsp. chopped cilantro
1 fresh jalapeno chile pepper, finely chopped
2 tbsp. lime juice
1 tbsp. lemon juice

In a medium bowl, mix mango, red bell pepper, green onion, cilantro, jalapeno, lime juice, and lemon juice. Cover, and allow to sit at least 30 minutes before serving.

Recipe from:
Prep Time: 15 minutes
Ready in: 45 minutes

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