Wednesday, July 6, 2011

Grilled Seabass Tacos

Grilling time...

We picked up beautiful seabass (cut for fish taco!) from McCall's Meat & Fish Company. We also got some jumbo shrimp.

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They were seasoned simply with chili powder (from Arizona), salt & pepper, and cooked over mesquite charcoal on our Santa Maria BBQ Grill.

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Served with corn tortillas, homemade guacamole, cilantro, scallion, and hot sauce. It was a delicious taco dinner in our patio. 2009 Gritsch Mauritiushof, Gruner-Veltliner Federspiel "Axpoint" had the nice minerally clean flavor with a hint of spice. It was a very nice pairing with our tacos. It's a single vineyard situated by the famous Singerriedel vineyard.