Dry meads often pair like white wines, although the delicate nature of honey can make it a little tricky to get the right balance of flavors. Here we pair Thorny Side with a lightly seasoned dinner of fish and vegetables appropriate for the burgeoning spring.
You can use whatever white fish you like for this dish, and if you caught it yourself, all the better!
1 lb of tilapia fillets are marinated in the juice and zest of 1 lime, 1 TBS olive oil, about half a teaspoon of garlic powder, and salt and pepper to taste. After marinating 1-24 hours, it is coated lightly in flour with a bit of salt and pepper mixed in, and fried over medium-high heat 3-4 minutes per side. Here they are served with peach chutney, but a squirt of lime juice would be just fine.
The vegetables are a simple medley of corn and asparagus – about a pound of each. Fresh corn is best, but if not in season, frozen is fine – cook via package directions, or steam fresh corn , sliced off the cob, 2 minutes. Asparagus is chopped into pieces and steamed 2-3 minutes, depending on thickness. They are tossed together with a simple dressing of olive oil (2 TBS), red wine vinegar (1 TBS), mustard (1 TBS), salt and pepper.