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Style Magazine

Dinner Date

Apr 05, 2011 04:41AM ● By Style

Wine bottle photo by Aaron Roseli. All other photos courtesy of Chronicle Books.


Fire it Up by Andrew Schloss and David Joachim; Photographs by Alison Miksch

(Chronicle Books, 2011, $24.95)

Mahi-Mahi Skewers

  • 4 bamboo or metal skewers
  • 1/4 cup olive oil
  • 1 tbsp. toasted sesame oil
  • Zest and juice of 1/2 lemon
  • 1 tbsp. chopped fresh flat-leaf parsley
  • 1/4 tsp. coarse salt
  • 1/8 tsp. ground black pepper
  • 2 pounds skinless mahi-mahi steaks or thick fillets, cut into 11/2-inch cubes
  • 1 lemon, cut into 8 wedges
  • 16 cherry or grape tomatoes
  • 6 strips bacon, preferably applewood-smoked, cut into 3-inch lengths
  • 1/3 cup Seafood Butter (recipe to follow)

Combine the olive oil, sesame oil, lemon juice, lemon zest, parsley, salt, and black pepper in a 1-gallon zipper-lock. Add the mahi-mahi, press out the air, and seal the bag. Refrigerate for up to 12 hours.

If you are grilling with bamboo skewers, soak them in water for at least 30 minutes. Light a grill for direct medium heat, about 400 degrees. Thread the lemon wedges, tomatoes, and mahi-mahi cubes alternately on the skewers, using about 2 pieces of each per skewer. For the mahi-mahi, wrap each cube on 3 sides with a piece of bacon, and skewer through the ends of the bacon to secure it. Set aside some of the seafood butter for serving and brush the skewers with the rest.

Brush the grill grate and coat with oil. Grill the skewers directly over the heat until the fish looks opaque on the surface, but is still filmy and moist in the center (130ºF on an instant-read thermometer). Drizzle with the reserved seafood butter and serve with the grilled lemon wedges for squeezing. Makes 4 servings.

Seafood Butter

  • 1 tbsp. fresh thyme leaves
  • 1 tbsp. chopped fresh flat-leaf parsley leaves
  • 2 garlic cloves, minced
  • 1/3 cup unsalted butter, melted
  • 1 1/2 tsp. fresh lemon juice
  • 1/2 tsp. grated lemon zest
  • 1/4 tsp. hot pepper sauce
  • 1/4 tsp. course salt, preferably smoked
  • 1/8 tsp. ground black pepper, preferably smoked
  • Makes about 1/3 cup.

Mix everything together. Use within 1 hour or store in tightly closed container in the refrigerator for up to 1 week. Return to room temperature before serving.


The origin of Chenin Blanc is first mentioned in the year 845 A.D., in the records of Glanfeuil Abbey, as growing on the left bank of the Loire River in France. The area of Saumur is blessed with chalky soil and a massive underground cavern system where much of the wine production is conducted.

“Les Pouches” Saumur 2009 is a delightful wine, perfect for all occasions but certainly well suited for warmer weather. It is produced from 100-percent Chenin Blanc. The wine is fresh and lively with good acidity and has a flinty, mineral-like quality with subtle pear and citrus notes. It is perfect to serve with all white fish and seafood and makes a great starter wine to any meal or gathering. This is definitely a “must have in the refrigerator” wine.

Rick Mindermann
Rick is Store Director of Corti Brothers in Sacramento, personal assistant to Darrell Corti, and
“The Good Taste Guy” for