By Cathy Huyghe
It isn’t that fish is flavorless – hardly! – but what surrounds the fish often delivers the bigger taste impression. The ingredients in this recipe are no exception. Olives, tomato, orange, and cilantro are all flavors to be reckoned with, so that’s where to start when you’re thinking about what to drink with this dish. Chef Tsai’s team recommends Remy Pannier Vouvray ($16) from the Loire Valley of France for its harmonious and delicately sweet taste. Other aromatic white wines such as pinot gris, riesling or gewürztraminer would also pick up the orange and cilantro notes, while a light rosé would complement the tomato and olives without overpowering the fish.
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