The 5 Elements Theory is a Chinese philosophy used to describe interactions and relationships between things. The five elements — wood, fire, earth, metal, and water — are believed to be the fundamental elements of everything in the universe between which interactions occur. At Cooper Mountain Vineyards we draw a deep connection between 5 Elements Theory and biodynamic farming, which considers the entire ecosystem.
Our 5 Elements recipe series brings you seasonal preparations to pair alongside our biodynamic wines.
SUMMER: FIRE ELEMENT
Summer is the season of the Fire Element—a time of warmth, abundance, and gathering around the table. Longer days invite us outdoors to share meals, celebrate with friends, and savor the vibrant flavors of the season. The Fire Element encourages us to embrace the season with curiosity, connection, and a spirit of adventure, inviting us to slow down, gather together, and savor the longer days.
These White Fish Tacos with Zesty Chimichurri Sauce capture the brightness of summer with fresh herbs, lively citrus, warming spices, and delicate white fish. The smoky spice blend reflects the energy of Fire.
Paired with our 2024 Old Vines Chardonnay, this seasonal dish comes alive. Bright acidity, layered fruit, and vibrant minerality complement the fresh herbs and gently spiced fish, creating a pairing that feels refreshing, balanced, and unmistakably summer.
White Fish Tacos with Zesty Chimichurri Sauce
Serves 4
Ingredients
For the Fish
1½ pounds mild white fish
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon coriander
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon sea salt
1 tablespoon avocado oil
For the Chimichurri
2 shallots, finely chopped
1 jalapeño, finely chopped
4 garlic cloves, finely chopped
½ cup red wine vinegar
½ cup finely chopped cilantro
½ cup finely chopped flat-leaf parsley
¾ cup olive oil
Sea salt and freshly ground black pepper, to taste
To Serve
6–8 tortillas
Cotija cheese, crumbled
Directions
Add the shallots, jalapeño, garlic, red wine vinegar, cilantro, and parsley to a food processor. Pulse until finely chopped, then slowly drizzle in the olive oil while processing until smooth. Season with sea salt and freshly ground black pepper to taste.
Pat the fish dry with paper towels. In a small bowl, combine the chili powder, smoked paprika, coriander, cumin, garlic powder, and salt. Sprinkle the seasoning evenly over both sides of the fish, gently pressing it into the fillets.
Heat the avocado oil in a skillet over medium heat. Cook the fish for 4–7 minutes per side, or until it flakes easily and reaches an internal temperature of 145°F.
Warm the tortillas in a hot skillet until soft with lightly crisped edges, or warm them together in the microwave.
Fill each tortilla with the fish, spoon generously with chimichurri, and finish with crumbled cotija cheese.
Wine Pairing
2024 Old Vines Chardonnay
Planted in 1978, our Old Vines Chardonnay reflects nearly five decades of stewardship on Cooper Mountain. Farmed organically and Biodynamically, these mature vines produce a Chardonnay of remarkable concentration, vibrant acidity, and layered complexity.
Bright citrus, crisp green apple, and subtle stone fruit are woven together with elegant minerality and a beautifully textured palate. Those lively characteristics complement the fresh herbs and red wine vinegar in the chimichurri, while the wine’s richness stands up beautifully to the smoky spices and delicate white fish. The result is a pairing that is both refreshing and deeply satisfying—capturing the energy, abundance, and balance of the Summer Fire Element.
Pour a glass, gather around the table, and celebrate the season with a meal rooted in the rhythms of nature, where thoughtful farming, seasonal ingredients, and great wine come together in perfect harmony.