STEPS

1. In a marinade bowl, mix Boréale Blanche, orange and lemon zests, 2 tbsp. of olive oil, half of the basil, as well as salt and pepper. Gently place fish in bowl, baste in mixture and let marinate in refrigerator for at least an hour.
2. Meanwhile, mix left-over basil, cherry tomatoes, mango, fennel and onion in a bowl. Add juice of orange and lemon halves, 1 tbsp. of olive oil, salt and pepper, and blend thoroughly. Set aside in the refrigerator.
3. In order to better spread out flavours, prepare the salsa on the previous day and marinate fish in the refrigerator overnight until cooking time.
4. Upon cooking, place each fillet on an aluminium sheet large enough to shape into a wrap, baste the fillets with a small amount of marinade, and close the wraps. Cook on BBQ (medium heat, cover down) for about 3 to 6 minutes per inch of fillet thickness.
5. Remove fillets from their wraps and cover with summer salsa.
6. Pair your dish with a Boréale Blanche to experience maximum flavour.