Summer on the North Fork brings longer days, warm nights, beach trips, and as much time on the water as possible. In our house, it also means one thing: fishing season is officially underway.
Fluke season on Long Island opens in May, with peak season typically arriving in early July. Over the past few weeks, Brad—our Assistant Winemaker and Vineyard Manager (and my husband)—and I have spent plenty of time fishing from kayaks, boats, and the shoreline. As a result, our freezer is currently very well stocked with fresh fluke.
And while there are countless ways to cook this local favorite, blackened fish tacos have become one of our go-to summer meals.
Fresh fluke has a light, delicate flavor that really shines when paired with simple ingredients. That’s why we keep these tacos fresh and uncomplicated. A smoky blackening spice blend, crisp cabbage slaw, fresh lime juice, and warm tortillas are really all you need.
Pair everything with a chilled bottle of Dry Riesling, and you have the perfect North Fork summer dinner.
Fluke is one of the best local fish for tacos because it’s:
The blackening spice adds smoky heat and depth without overpowering the fish itself.
If you want to add a little more crunch or texture, shredded carrots and chopped green onions both work beautifully in the slaw.
When it comes to wine pairings, Dry Riesling is hard to beat with blackened seafood.
The bright acidity and citrus notes help balance the spice while complementing the fresh lime and cabbage slaw. Riesling also has enough freshness to handle smoky flavors without overwhelming the delicate fish.
Other great pairings include:
But for us, Dry Riesling is the standout pairing for taco night.
