Grilled Yellow Tail, Arugula Hummus, Baby Artichoke, Tomato, Quinoa Salad, Tomato Buerre Blanc

Grilled Yellow Tail

Pair With

Nº 78

Cabernet sauvignon


spice, nutty, vegetal, acidic


30 minutes


1 ½ Lb. yellow tail, portioned into 4 even pieces

2 cups arugula (blanched)

1 can chickpeas (drained)

2 clove garlic (chopped)

1 lemon (juiced, zested)

olive oil

8 ea. baby artichokes (cleaned, blanched, halved)

1 pint cherry tomatoes (halved)

1 cup quinoa (cooked)

10 leaves basil (chopped)

¼ cup parsley (chopped)

1 cup white wine

2 Tbsp. tomato paste

8 oz. butter (unsalted)



Heat a grill on high. Season the fish with salt, pepper, and olive oil. Set aside.

In a blender, place in next 4 ingredients, turn on high and slowly drizzle in olive oil until a paste starts to form. Let the blender run until a thick paste is formed. Adjust seasoning with salt and pepper.

Toss together in a mixing bowl the next 5 ingredients and stir until combined. Coat entire mixture in olive oil, season with salt and pepper, and stir to combine again.

Place fish on the grill and cook for 1-2 minutes on each side.

In a sauce pot, place the next 3 ingredients and reduce until smooth sauce is formed.

To plate: spoon hummus on the plate and drag across to create a smear. Place fish in the smear, and let the quinoa salad fall a little on the fish and then to the plate. Spoon sauce around the fish.