Onaga Tiradito
The Hawaiian Ruby snapper, or onaga, is a deep-water fish prized for its delicate flavor—making tiradito an ideal preparation. This Peruvian dish’s lightness allows the food-friendly backbone of our Chardonnay to shine alongside this gift of the sea.
Pair with: Jordan Chardonnay
Combine black beans and olive oil in a saucepan over low heat. Bring to a bare simmer, remove from heat and allow to cool.
In a non-reactive bowl, combine habanero, parsley, corn, favas and scallions with the black-bean-infused olive oil.
Arrange five to six slices of the onaga on each plate and chill. Ten minutes prior to serving, lightly season onaga and spoon lime juice over. To finish, spoon salsa over each serving and garnish with pea tendrils or delicate celery leaves.
Join us at the New Orleans Wine & Food Experience for an extraordinary weekend in the Big Easy. 
