PARTNER POST: May 26 is National Pinot Grigio Day. We’re celebrating with Cavit Wines by sharing refreshing spring and summer recipes that pair perfectly with Pinot Grigio.
Celebrate another day with a piece of flakey white fish seasoned with lemon and Old Bay and served with a crisp glass of white wine.
Who’s as excited as I am for tomorrow’s holiday?! Cavit Collection, hailing from Northern Italy, first introduced its Pinot Grigio to the United States in 1977, and as a national push to increase awareness of the variety, decided to introduce National Pinot Grigio Day on the Friday before Memorial Day. Pinot Grigio is ideal for the warm summer months, which makes this particular weekend the perfect time to sit back, relax, and enjoy a glass — especially if it’s paired with Simple Lemon Old Bay Baked Fish. I used Yellowtail Snapper, but feel free to use your preferred flakey, white fish for the recipe. According to Cavit’s website, Pinot Grigio also pairs nicely with sole. It has heavy notes of citrus and green apple, so keep this in mind when choosing your flavor profile.
Who are you going to celebrate National Pinot Grigio Day with? I obviously had to do a little pre-holiday celebrating in order to get this recipe up and running for you in time, so I invited my Bubby along for the ride. When Bub and I cook dinner together, we like to keep things simple. Fish and veggies are always on the menu, and a good bottle of white wine is a must.
There’s really nothing better than preparing and enjoying a nice meal with your loved ones. Bubby and I paired our yellowtail with a simple spinach salad and her famous baked eggplant. I’d love to hear what you’ll pair yours with! The Pinot Grigio complemented our dinner so well. My favorite part was the Old Bay seasoning because it reminded me of one of my favorite spots in Atlantic City — Back Bay Ale House. Their Old Bay shrimp and Old Bay french fries are insanely delicious and literally make my mouth water whenever I think about them. Combining the Old Bay with fresh lemon juice and zest gave the fish a beautiful depth of flavor that brought me back to those summer nights spent on the bay.
- 2 filets of your preferred flakey, white fish (I used yellowtail snapper)
- 1 fresh lemon (you will use both its juice and zest)
- Old Bay seasoning
- Olive oil
- Combine the lemon juice and zest in a large zip-lock bag and insert the 2 pieces of fish.
- Marinate for one hour.
- Preheat the oven to 400 degrees. Line a baking sheet with tin foil and set aside.
- Season the top of fish with desired amount of Old Bay.
- Brush the top with a thin layer olive oil.
- Bake for approximately 12 minutes, or until the fish flakes apart with a fork.