Beautiful Earth White Gastrique

1 Cup Beautiful Earth White (The rest to enjoy!)

2 TBL Agave

1 Cup Apple Cider Vinegar (alternatives with White Wine Vinegar or Champagne Vinegar)

Mix all ingredients in a pot, bring to a boil, reduce to a simmer and simmer until the sauce starts to thicken and coats the back of a spoon (This sauce will stay ready to eat for a very long time, so feel free to make ahead of time).

Grilled Whitefish Mi-cuit

Specifically Halibut or Sea Bass, but others can be swapped out – stay away from flakey fish (like cod or tilapia) and go with more steak quality fish

4-6oz filets per person dining

1:2 ratio brown sugar to salt (amount depends on the amount of fish, utilize enough to coat fish evenly)

Mix your brown sugar and salt, for every cup of salt use two cups of brown sugar

Have your fishmonger trim your filets, or prepare filets ahead of time

Evenly coat each piece of fish in the salt and sugar blend, stack, and hold in a container in the fridge for 20 minutes fully covered in the salt/sugar mixture

Rinse and dry fish

OPTIONAL STEP

Lightly dress fish in oil, vacuum seal, and submerge in Sous Vide set to 104 degrees for 40 minutes

Once the grill is smoking hot, place fish on the grill (if optional step not taken, dress fish in a bit of oil)

Avoid trying to move fish ahead of time, if the fish is “sticking” to the grill, allow it to sit for a moment more

Fish will release when it’s ready to turn, and good grilled fish should only be turned once in the grilling process

Avoid overcooking by using a thermometer to avoid going over 118 degrees

Serve fish immediately with a drizzle of the Beautiful Earth White Gastrique, try with amazing sides like Grilled Plum Cous Cous, Pickled Cucumbers, or Caramelized Fennel!

Recipe by Chef Anthony of The Prancing Chef made special for and with McPrice Myers Wines.