A great alternative to meat and two veg, these tasty fish skewers will help brighten up any mid-week menu. Whatever day the fish monger comes to town, you’ll be prepared. It’s fresh, vibrant and packed with omega three oils and all the goodness of the crunchy vegetables. Once you have your ingredients, it shouldn’t take you any longer than 30 minutes to prepare and cook.

I must admit, I’ve come across easier dishes to match wine with. We have two very different types of fish here. Salmon and monkfish. In addition, there will be some spice from the chillies and the cajun pepper, combined with a bit of zest from the lime and a touch of acidity from the pepper and the onions. Notice, though, how Niall isn’t too heavy handed with one ingredient over another. This should lead to a good balance of flavours.

Despite the great complexity, there is much delicacy here. One ingredient will not shroud the characteristics of another. That should also be the case for the wine, so I would be inclined to avoid full-bodied reds. A light-ish Syrah from the Rhône or New Zealand might not be too out of place, particularly if it has a little spice in itself.

I also think a light, elegant white may struggle to cope with the flavours, so for me, Gewurztraminer is the best bet. Cooked red peppers and Gewurztraminer are a marriage made in heaven, and its generally got the fullness in its body and the well structured citrus flavours to match an array of ingredients. It also tends to be spicy, so I reckon the lime and chilli from this dish will not dominate the wine.

For the Old World drinkers, from Domaine Paul Blanck, a lively Alsatian Gewurztraminer, and perhaps a more pronounced option, the Greenhough, from Nelson in New Zealand, was made for this kind of food.

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Video courtesy of Look and Taste.