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With summer in full flight, there is nothing better than relaxing around the BBQ or picnic blanket with a chilled glass of a kiwi favourite, Sauvignon Blanc.

Whilst Sauvignon Blanc goes so well with a range of delicious dishes, there is one summer treat that really accentuates the flavours of this wine, SeafoodSalad. Fresh, crisp flavours coupled with passionfruit and gooseberry bring to life any seafood dish.

 

Fresh Halibut Salad

Ingredients

700 grams halibut pieces

 5 tablespoons lime juice

 1 1/2 teaspoons salt

 1/4 teaspoon pepper

 Vegetable oil

 6 corn tortillas 

 1 cup nonfat plain yogurt

 1 teaspoon sugar

 1/8 teaspoon chili powder

 1 firm-ripe avocado (8 oz.)

 3 cups finely shredded cabbage

 1/4 cup lightly packed rinsed fresh cilantro leaves

 Fresh salsa

How to make it:

Rinse halibut and place on a plate. Pour 4 tablespoons of lime juice over the fish; sprinkle with 1 teaspoon salt and the pepper. Cover and chill for 20 minutes.

Meanwhile, pour 1/2 inch oil into a 10- to a 12-inch nonstick frying pan with sides at least 2 inches tall over medium-high heat. When surface looks rippled, gently lower a tortilla into oil and cook, turning once, until crisp, 1 to 2 minutes total. Transfer to paper towels to drain briefly. Repeat to fry remaining tortillas. Discard oil and wipe pan clean.

In a small bowl, stir together yoghurt, sugar, chilli powder, and the remaining 1 tablespoon lime juice and 1/2 teaspoon salt.

Set pan over medium-high heat. When hot, add fish to the pan along with lime juice, cover, and cook until opaque in the centre (cut to test), 10 to 12 minutes. Break fish into flakes with a fork.

Pit, peel, and slice avocado. Place a fried tortilla on each plate and layer equally with shredded cabbage, flaked halibut with its juices, yoghurt sauce, avocado slices, cilantro leaves, and fresh salsa.

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Awatere Valley