Summer Sangria and Fish Tacos

While it’s not quite summer here in Seattle, Scott and I have already been breaking out the summer menus. This weekend that meant sangria and fish tacos. We probably eat tacos or burritos once a week all year round, actually. It’s an easy standby. Fish tacos, though, feel more like a summer meal to me. Scott used some leftover halibut we had in the freezer. I used this quick sangria recipe from Epicurious multiplied by 4 for the pitcher. Voila!

Epicurious Sangria

• 1 tablespoon (1/2 ounce) brandy
• 1 tablespoon (1/2 ounce) orange liqueur, such as Triple Sec
• 2 tablespoons (1 ounce) freshly squeezed orange juice
• 1/2 teaspoon fresh lemon juice
• 7 tablespoons (3 1/2 ounces) light-bodied red wine, such as Rioja
• 1 cup ice cubes
• 2 tablespoons (1 ounce) club soda
• 1 teaspoon sugar (optional)
• 1 apple slice
• 1 orange slice