LCBO Food & Drink Summer 2016

1 tbsp (15 mL) fish sauce 1 tsp (5 mL) sriracha 4 pickerel fillets, about 6 oz (175 g) each 2 tbsp (30 mL) Dijon mustard 2 tbsp (30 mL) fish sauce ½ tsp (2 mL) honey 2 tsp (10 mL) chopped cilantro 2 tbsp (30 mL) chopped chives 1 tsp (5 mL) chopped shiso leaves, optional 2 tbsp (30 mL) vegetable oil 1 Simmer all sauce ingredients together until plums are soft, about 20 to 25 minutes. Blend with a hand blender until slightly chunky. Makes 1½ cups (375 mL). 2 Preheat grill to medium-high. 3 Score skin side of fish to prevent fillets from curling on grill. 4 Combine mustard, fish sauce, honey, cilan­ tro, chives and shiso. Brush over fish then brush fish with oil. 5 Place fish, skin-side down, on grill and grill for 5 to 6 minutes with lid closed or until skin

is crisped and releases from grill easily. With a large spatula, flip or roll fish over to flesh side and grill another 5 to 6 minutes or until fish is opaque. Remove to a plate. Serve with plum sauce. Serves 4

WHAT TO SERVE Fielding Riesling VQA LCBO 146761

GRI LLED FI SH WITH PLUM SAUCE

$15.95 This locally crafted off-dry Riesling offers appealing lime and grapefruit, honey, apple and light ginger elements that are sure to complement the dish’s com- plex flavours. The wine’s hint of sweetness and fresh acidity pick up on the natural sweetness of the plums, while providing a foil to the rich and spicy elements in the dish. SteamWhistle Premium Pilsner LCBO 547646, 6 pk $13.95 The fresh, herbal hops, sweet malt and light fruit tones in this Ontario craft pilsner will both complement and contrast with the flavours and textures of the dish. The beer’s combination of fine palate-cleansing car- bonation and pleasantly bitter finish help complete the match.

Sautéed sugar snaps and bok choy are the best sides for this dish. If you prefer a starch, steamed rice is a good choice.

PLUM SAUCE 1½ lbs (750 g) yellow or red plums, pitted and chopped ¼ cup (60 mL) chopped Spanish onion ¼ cup (60 mL) coconut or brown sugar

¼ cup (60 mL) rice vinegar 1 tsp (5 mL) chopped garlic 2 tsp (10 mL) chopped ginger

$ 1 3 . 9 5 f o r a l i m i t e d t i m e .

N e w t o L C B O . O n l y $ 1 6 . 9 5 .

PERFECT FOR TONIGHT.

ChateaudesCharmes

MBosc ChateaudesCharmes

FOOD & DRI NK SUMMER 2016 159