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  • Writer's pictureCarlos Sarmiento

Mahi Mahi with Sauvignon Blanc wine cream sauce & Rosemary Risotto

(Photo: Carlos Sarmiento)

A special Carlos’ Food & Wine recipe to celebrate International Sauvignon Blanc Day with St. Supéry Estate Vineyards and Winery.


One of the first white wines I remember having (when I became of legal age) was Sauvignon Blanc. It was then when I discovered St. Supéry.

Who would have known that from my first sip decades ago to today, that I would actually collaborate with this fantastic winery? The wonderful thing about it all is that it’s taste still remains true today, consistently refreshing, crisp and smooth. A true delight.

About the winery...

Located in the renowned Rutherford growing region at the heart of Napa Valley, St. Supéry Estate Vineyards and Winery combines French château tradition with Napa Valley terroir – producing the highest quality estate wines and providing exceptional experiences to all guests.


St. Supéry Estate Vineyards and Winery produces 100% estate grown, certified Napa Green wines, focusing on sauvignon blanc, cabernet sauvignon, and additional red Bordeaux varietals.


Napa Green is an environmental certification program for vineyards and wineries. This program is one of the most comprehensive environmental accreditations in the wine industry, covering every step from soil to bottle and requiring continuous improvement to maintain our certifications.


All of St. Supéry‘s land is certified Napa Green including their culinary garden. Reducing their carbon footprint and bring sustainable produce to visitors at the winery and into the Bay Area community is just one of the ways they share farm to table with the consumer at home and at the winery.


When you choose St. Supéry, you can be sure you are choosing a truly sustainable winery in Napa Valley.

About the wine... 2019 St. Supéry Napa Valley Estate Sauvignon Blanc (Rutherford, California)

(Photo: Carlos Sarmiento)

This refreshing Sauvignon Blanc presents with hues of light pale straw with glancing hints of green. Powerful green lime aromas and grated lime peel combine with fresh fennel, caper and grapefruit.

Green lime and grapefruit continue through the flavors with a vibrant and bright citrus feel, and threads of caper and anise spearing the profile. Lemon and lime zest zing through the finish of this opulent sauvignon blanc.


The 2020 growing season was cool and mild for most of the spring and summer with a few heat spells in early August that accelerated ripening.

On the second day of harvest, the LNU fires converged on St. Supérys Dollarhide Ranch where the majority of their grapes are grown. Thankfully, St. Supéry harvested sauvignon blanc for this wine before the fires. As an estate brand with stringent quality standards, they made the difficult decision to not bottle any post-fire wine for 2020.


As such, this is the only St. Supéry wine produced from the 2020 vintage; $5 from each bottle sold will benefit the Napa Valley Community Disaster Relief Fund in honor of their neighbors who came to St. Supéry‘s aid to make this wine possible.


Today’s recipe...

Sauvignon Blancs pair deliciously well with an assortment of foods and flavors, particularly delicate seafood, fresh herbs, vegetables and goat cheese.

For today’s recipe, I’m introducing a new and amazingly simple take on broiled Mahi-Mahi, a wonderful fish that is recognized by St. Supéry as a highly sustainable source of food. Also a quick Sauvignon Blanc-based cream sauce to top off and nicely complement the fish.

To accompany the fish, I am bringing back the familiar (and previously made) risotto recipe, except with a few changes of ingredients and adding some fresh rosemary to the mix for a fragrant and herbal finish.

Let’s get cooking!

Menu: Mahi Mahi with Sauvignon Blanc wine cream sauce & Rosemary Risotto

Wine pairing:

2019 St. Supéry Napa Valley Estate Sauvignon Blanc (Rutherford, California)

Serves 4



  • 4 Mahi Mahi Fillets (Skinless, approx 3/4 lbs each)

  • Sea Salt & cracked black pepper

  • 4 measurements of 1/2 teaspoon each of ground sage

  • 4 measurement of 1/2 teaspoon each of ground coriander

  • 4 measurements of 1/2 teaspoon each of dried oregano

  • Extra Virgin olive oil for drizzling

Cream Sauce:

  • 1/2 cup of heavy cream

  • 2 tablespoons of butter

  • 1 small shallot, finely minced

  • 1 tablespoon of fresh thyme, finely minced

  • 1/4 cup of white wine (Sauvignon Blanc)

  • 1/2 tablespoon of lemon zest, finely chopped

  • Juice of half a lemon juice


  • 5-7 cups of vegetable broth, (ideally divided in 1/2 cup measurements)

  • 3 tablespoons of extra virgin olive oil, divided

  • 1/2 cup of thinly sliced (rounds) of asparagus

  • 1 shallot, diced

  • 1 ½ cups Arborio rice

  • ½ cup of dry white wine

  • 2 tablespoons of finely chopped fresh rosemary

  • 3 tablespoons butter

  • 1/2 cup freshly grated Grana-Padano or Parmigiano Reggiano cheese

Asparagus spears (for garnish):

  • Save approximately 12 asparagus spears for garnishing

  • Sea salt & cracked pepper to taste

  • Extra Virgin olive oil for drizzling



  • Preheat oven to 400 degrees F.

  • Place fish fillets on a deep, oven proof dish. Season fillets on both sides with salt, pepper, sage, oregano and coriander. Drizzle on both sides with ample extra Virgin olive oi.

  • Bake in oven for 20 minutes. Set to broil (lo setting) and broil for 10 minutes or until lightly toasted.

Cream sauce:

  • Melt butter and cook shallots until translucent. Add thyme and cook for about 2 minutes, stirring through.

  • Add wine and cook until reduced.

  • Add lemon zest and stir for 3 minutes.

  • Add cream and being to boil. Add lemon juice and reduce to low, slowly stirring through.

Asparagus spears:

  • Preheat oven to 400 degrees F.

  • Place asparagus spears on a deep, oven proof dish. Season with sea salt and cracked pepper. Drizzle with extra Virgin olive oil.

  • Bake on oven for about 10 minutes. Remove form oven.


  • In a saucepan, warm the broth over low heat. Set aside.

  • Warm up 2 tablespoons of extra virgin olive oil in a large saucepan over medium-high heat. Stir in the chopped asparagus, and cook until soft, about 3 minutes. Remove asparugus and set aside.

  • Add 1 tablespoon of olive oil to large saucepan and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. Add Rosemary. When the rice has taken on a pale/golden color, pour in wine, stirring constantly until the wine is fully absorbed.

  • Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Add asparagus.

  • Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes. If you like the rice softer, add a little more liquid and cook for additional 5-10 minutes.

  • Remove from heat, and stir in butter and cheese.

Serve it up!

On each individual plate, spoon a generous portion of risotto in the middle of the plate.

Next, place the fish fillet halfway between the mound of risotto and the plate. Place three asparagus spears across the top of the risotto mound slightly laying on top of part of the fish fillet.

Gently spoon cream sauce on part of the top of fish fillet and around the fillet and risotto. Serve immediately.


(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

(Photo: Carlos Sarmiento)

Special thanks...

Decorative wine drip collar by:

(Special discount promo code: CFW15)


St. Supéry Estate Vineyards and Winery

For more information, visit:


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