Quintessential Wines from California
Brass Tacks wines from California
Central Coast
Fish Sticks and Parsley Sauce

Enjoy with Brass Tacks Riesling
Serves 8 small plates

Fish Sticks with Parsley SauceIngredients
1 1/4 lb fresh Tuna
2 Tbsp fresh lemon juice
1 tsp lemon zest
2 Tbsp olive oil
32 green olives stuffed with anchovies
1/2 cup flat leaf parsley, finely chopped

Soak 16 wooden skewers in water for 1 hour.

Cut the tuna into 40 even sized cubes.

Whisk oil, lemon juice and zest together. Marinate tuna cubes in the dressing for 15 minutes.

Heat broiler or grill. Skewer 5 pieces of tuna and 2 olives on each skewer. Start with a piece of tuna and alternate with the olives. Brush leftover marinade over each skewer.

Cook in broiler or on a hot grill for 4 minutes. Turn over each skewer and cook for another 2-4 minutes until the fish is cooked through.

Generously dust each skewer with parsley.

Serve immediately.

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