White wine with fish? Not necessarily, particularly if you’re talking tuna or salmon on the grill. Russell offers up this easy fish marinade that can add an unorthodox twist to conventional pairings.
1/4 cup fresh cilantro, well chopped
1/4 cup fresh basil, well chopped
1 large shallot, peeled and finely chopped
1 large head of garlic, roasted
1 cup extra virgin olive oil
1/4 cup lemon or lime juice
1/4 cup red wine, such as Beaujolais (or a white wine such as sauvignon blanc if you prefer)
To roast garlic: Slice off top third of head to expose cloves. Place on a sheet of heavy aluminum foil and drizzle with 1 tablespoon olive oil. Gather foil around garlic to form a sealed packet. Place directly on oven rack and bake at 325 degrees for about 35 minutes, or until head is soft and cloves can be squeezed from the casings.
After the roasted head of garlic has cooled, slice the top off and squeeze the soft, melted cloves into a large mixing bowl. Add the herbs, the oil, the lemon or lime juice and the wine. Stir well.
While the fish is grilling, you could strain the marinade, and reduce it to make a quick sauce for the fish.
