A Perfect Pairing:
Garnet Valley Ranch Chardonnay and Pan-Seared Lingcod with Roasted Red Pepper Sauce
There are few pairings that capture the character of Garnet Valley Ranch Chardonnay quite like fresh seafood. In this dish, Chef Melissa Leung brings together pan-seared lingcod and a vibrant roasted red pepper sauce to highlight the wine’s balance of richness and bright acidity.
Made from estate-grown Chardonnay grapes that were whole cluster pressed and fermented in concrete before aging in a combination of concrete and stainless steel, the wine shows golden straw hues and expressive aromatics of melon, pineapple, citrus and stone fruit, layered with grapefruit pith and subtle lees character. On the palate, a delicate framework of acidity carries lush minerality and a long, mouth-watering finish.
Celebrate the flavours of the West Coast with this elegant yet approachable Pan-Seared Lingcod with Red Pepper Sauce. Fresh Pacific lingcod is seared until golden and crisp, then served over a sweet and smoky roasted red pepper sauce. Serve with a chilled glass of Garnet Valley Ranch 2022 Chardonnay to bring out the buttery flavours of the lingcod and sweetness of the red peppers.
Pan-Seared Lingcod with Roasted Red Pepper Sauce
Serves: 2
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Ingredients:
For the Roasted Red Pepper Sauce:
- 3 tablespoons olive oil, divided
- 1 shallot, roughly chopped
- 2 cloves garlic, sliced
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- ¼ teaspoon smoked paprika
- 1 tablespoon tomato paste
- ¼ cup Garnet Valley Ranch 2022 Chardonnay
- 1 cup jarred roasted red peppers, drained
- 1 teaspoon red wine vinegar
For the Lingcod and Garnish:
- 2 fillets fresh lingcod, skin on, bones removed
- 1/8 teaspoon sea salt
- 1/8 teaspoon ground black pepper
- 1 tablespoon olive oil
- Fresh parsley leaves, for garnish
Directions:
Make the Roasted Red Pepper Sauce:
- Heat a large non-stick pan over medium heat. Once hot, add 1 tablespoon of olive oil to the pan along with the shallots, garlic, salt and pepper. Sauté for 3 to 4 minutes, until the shallots and garlic has softened, but have not browned.
- Add the paprika, smoked paprika, and tomato paste to the pan and stir to combine. Cook for an additional 2 minutes. Deglaze the pan with the chardonnay and cook for 2 to 3 more minutes, until some of the wine has cooked off.
- Transfer the entire contents of the pan to a blender. Add the roasted red peppers, the remaining 2 tablespoons of olive oil, and the red wine vinegar. Blend until completely smooth. Taste and adjust the seasoning, then set aside.
Cook the Lingcod:
- Pat the lingcod dry on both sides using paper towels. Season with salt and pepper.
- Heat the same non-stick pan over medium heat. Once hot, add 1 tablespoon of olive oil and the fish, flesh side down. Cook for 4 to 5 minutes per side without moving the fish in order to create a golden crust. The total cooking time will vary depending on the thickness of the fish fillet, but it will be done when it is opaque and flakes easily.
To Serve:
- Add the roasted red pepper sauce to the pan with the fish and simmer for 1 to 2 minutes to reheat.
- Spoon the red pepper sauce onto plates, then top with the lingcod and a sprig of parsley. Serve immediately with a glass of chilled Garnet Valley Ranch 2022 Chardonnay and enjoy!
Enjoy this pairing at home with our 2022 Garnet Valley Ranch Chardonnay
Estate-grown Chardonnay was whole cluster pressed and fermented in concrete, then aged in a combination of concrete and stainless steel. Aromas of melon, pineapple, citrus, and stone fruit are layered with grapefruit pith, lees character, and a subtle minerality. The palate is dense yet balanced, with delicate acidity carrying a long, mouth-watering finish.