Sea Bass with Citrus and Soy Paired with White Wine

Wine Pairing: Caymus Conundrum 2008 Table White Blend, California, $25


  • 1/2 cup pineapple juice
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 3 tablespoons finely chopped peeled fresh ginger
  • 2 tablespoons oriental sesame oil
  • 1/8 teaspoon cayenne pepper
  • 4 6-ounce sea bass fillets
  • Chopped green onions


Mix first 6 ingredients in 8x8x2-inch glass baking dish. Add fish; turn to coat. Chill 2 hours, turning fish occasionally.
Place steamer rack in large skillet. Arrange fish on rack. Pour marinade into skillet under rack and bring to boil. Cover skillet and steam fish until just opaque in center, about 8 minutes. Transfer fish to plates. Remove steamer rack from skillet. Boil marinade until reduced enough to coat spoon, about 6 minutes; spoon over fish. Top with green onions. 

Enjoy this with the Conundrum Table White. Perfect bright and tropical blend with fruity notes of apricot, honeysuckle, peach and pear. Rich round texture with a smooth and stunning finish. Can you guess what this blend it? They’re not telling!

Recipe Courtesy of Epicurious

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