Winner of the 2023 Great Sustainable Seafood Recipe Contest

Winner of the 2023 Recipe Contest Announced 

St. Supéry Estate Vineyards and Winery would like to wish a huge congratulations to the winner of the Great Sustainable Seafood Tour Recipe Contest!

Winner: Chera Little – Peanut and Chili Pepper Cod with Bok Choy Coconut Simmer Sauce Noodles
Grand Prize: one (1) $3,500 gift card to assist with lodging, travel and/or local transportation expenses. A private tour of St. Supéry Dollarhide Estate Vineyard and winery followed by a tour of the winery facilities and special tasting lunch experience hosted by a winery principal.

Runner Up: Naylet LaRochelle – Roasted Eggplant Apricot Caponata with Smoky Pan Seared Swordfish
First Runner Up Prize: (i) one (1) Big Green Egg™ MiniMax Grill (retail value $699.95)

Second Runner Up: Veronica Callaghan – Patagonian Scallop Pizza with Peaches & Prosciutto
Second Runner Up Prize: one (1) All Clad™ d5 8-inch Brushed Fry Pan (retail value $150). One (1) All Clad™ d5 10-inch Brushed Fry Pan (retail value $180)

“People’s Choice” Award: Stephanie Fels – Branzino on Cream of Fennel
People’s Choice Award prize: one (1) All Clad™ 3 QT Copper Core Saucepan with Lid. (retail value $240).

The final judging event took place on Thursday, September 7th, 2023. Each dish was prepared by the St. Supéry Estate Culinary Team, led by Chef Vince Sanchez. Judging panel: Ken Frank, Greg Cole, Ali Bolourchi, Vince Sanchez, Michael Scholz and Brooke Shenk. Thank you to our judges! Following the recipe contest, judges joined Emma Swain for an al fresco lunch to celebrate.

The goal with the Great Sustainable Seafood Tour is to raise awareness for the responsible choices we make every day when we decide what to eat and highlight the purveyors and chefs that are leading the way when sourcing seafood. The journey that a product takes on the way to your kitchen is just as important as its preparation. At St. Supéry, we pride ourselves in the stewardship of our environment for future generations.

The Winning Recipe

Peanut and Chili Pepper Cod with Bok Choy Coconut Simmer Sauce Noodles paired with St. Supéry Napa Valley Estate Sauvignon Blanc

Quick marinade
1/4 cup St. Supéry Sauvignon Blanc, plus 1 tablespoon for the sauce
1/4 cup extra virgin olive oil
1 sliced habanero pepper
1 tablespoon lemon juice
1 teaspoon sea salt
2 MSC Pacific cod filets

Coconut sauce
1/4 cup extra virgin olive oil, divided
3/4 cup baby bok choy stems (leave some leaves for garnish, julienne the remaining, reserving a few for final plating)
1/3 cup chopped white onion
1 seeded and minced jalapeno pepper
2 Fresno peppers, 1 minced and 1 thinly sliced
1/2 habanero pepper, minced – add the rest for more heat 😉
3/4 cup coconut milk
1 1/2 tablespoons Goan coconut simmer sauce
1/2 bunch fresh Thai Basil, leave a few leaves for garnish
1 tablespoon white sugar
1 tablespoon fresh lime juice, plus 2 wedges for plating
1 teaspoon sea salt
2 servings gluten free stir-fry rice noodles (about 1/4 of the bag)

Fish seasoning
3 teaspoons black pepper
2 teaspoons red pepper flakes
1 teaspoon garlic powder
1 teaspoon sea salt
1/3 cup semi ground roasted and salted peanuts

For the marinade
Blend the wine, oil, pepper, lemon juice, and salt and add to a shallow bowl or pan. Drop in the fish and let marinade while preparing the sauce.

To a medium size sauce pan, add 1 1/2 tablespoons oil. Heat over medium and stir in the bok choy stems and onion. Cook about 6 minutes and then add the jalapeno, minced Fresno, minced habanero. Cook until the mixture begins to soften. Add the coconut milk, simmer sauce, sugar, and Thai basil. Bring to a boil, lower heat, and then add 1 tablespoon of the wine, the sugar, lime juice, and salt. Taste it now and if you want more heat, add more peppers and bring back up to a boil and then lower the heat. Continue to simmer the sauce for another 10 minutes. Remove the basil leaves and stems, stir in the julienned bok choy and cover to keep warm.

Meanwhile, cook the noodles according to package directions. Stir together the sauce and noodles and keep warm while the fish cooks.

For the fish and plating
Remove the fish from the marinade, pat dry and season both sides with pepper, garlic powder, and salt. Cook in 1 – 2 tablespoons of oil on both sides, about 3 minutes per side. Sprinkle with half the peanuts, cover the pan and continue to cook just until the fish starts to flake. Be careful to not overcook. It should be opaque and look like it’s breaking apart. Add the noodles to a serving bowl, top with the fish and garnish with remaining peanuts, bok choy leaves, basil, and thin sliced Fresno peppers, plus the wedges of lime. Enjoy with remaining St. Supéry Sauvignon Blanc.