Vista Pinot Gris and Middle Eastern flavours what better combination!
2 cloves crushed garlic
1 finely chopped onion
2T olive oil
10 dried apricots, chopped
Handful of chopped almonds
1T chopped mint
½ C Dukkah mixed with ½ C breadcrumbs (we use Panko)
Plain Greek yoghurt and more chopped mint
In a frying pan or large pot, slowly soften onion and garlic in olive oil over a low-medium heat. While this is cooking prepare couscous by adding 1C boiling water to the couscous in a bowl and covering. After about 10 minutes stir in dukkah and harrisa. Fluff up couscous and add slowly to avoid lumps and couscous gets well coated with sauce. Add apricots, almonds and mint. This can be prepared while you cook the fish but equally can sit in the warm pot/frying pan off the heat but with lid on for 10-15 mins while you cook the fish.
Whisk egg and crumb fish by dipping fillets in flour, then egg then dukkah/breadcrumb mix. Fry fillets in shallow hot oil being careful not to overcook fish. Serve fish on top of couscous with a dollop of yoghurt, more mint and of course a glass of Vista Pinot Gris. Wellington wine critic, Raymond Chan, suggests Vista Pinot Gris is perfectly matched with Middle Eastern cuisine.