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The Magic of Wine & Fish

plate of fish and glass of wine

When it comes to matching food and wine, few ingredients offer more pleasurable pairings than those from the wide world of fish. From delicate sole to meaty tuna, the many varieties available at Publix make it easy for adventurous cooks to practice their skills and sample a range of flavors. Try your hand at grilling, pan-roasting, or frying fish to see how simple it is to make a meal—especially with wine pairing tips for each recipe.

Bonus: Fish cooks quickly, so whatever technique or type of fish you choose, you'll be able to savor your dish in minutes. Our tip? Open the wine now.

Fish Cooking Methods and Wine Pairing Ideas

Cooking Method: Grilling

Firm cuts like swordfish, tuna, and salmon (as well as shellfish like lobster and shrimp) can be grilled directly on grill grates or on a stovetop grill pan. Grill more delicate fillets in foil packets or learn how to cook them with the popular wood plank to prevent them from flaking apart and sticking to the grill.

Recipes and Pairing
With its bold flavor profile, Grilled Swordfish with Citrus Relish can handle a pinot noir or chardonnay. It's a pairing that tastes even better when swordfish takes on smokiness from the grill.

Tuna, including our Tuna Kabobs with Greek Yogurt Dipping Sauce, proves the exception to pairing fish with white wine: It's assertive enough to match with a rosé. Rather stick to whites? Chardonnay works well with all grilled fish.

Cooking Method: Pan-roasting

Flatter varieties of fish like turbot and tilapia, as well as flaky fillets like mahi-mahi, sea bass, and salmon, are prime candidates for this technique. Cook these types of fish as you would chicken breasts, seasoning and carefully searing in a well-oiled pan.

Recipe and Pairing
When cooking mild fish like tilapia or snapper with tricky artichokes in Athenian Fish, a light, acidic white like pinot grigio provides balance. Save a quarter of a cup to use in the recipe!

Cooking Method: In the Oven

A quick dip in a crumb coating or a brush with an easy butter-and-herb mixture offers delicious flavor to baked or broiled fish and shellfish, from firm white fish like snapper, halibut, turbot, and haddock to shrimp, scallops, and clams.

Recipes and Pairing
Rely on the simple buttery brush-on or add crushed crackers for a little crunch for this Tuscan Broiled Turbot. The simple yet tasteful dish deserves an equally elegant wine—time to uncork a chardonnay.

With its grassy, zesty notes, sauvignon blanc is a friend to the versatile Herbed Mahi-Mahi.