Our feature this weekend is a whole Mediterranean Bronzino rubbed with preserved lime and garlic then grilled.  The fish is then topped with superlump crab, grilled green and fresh red tomato salsa and a roasted garlic aioli.  Crispy tortillas, cotija cheese and fresh lime provide the final touches.  The perfect pairing for this flavorful dish is a delicious blend of grenache blanc and pedro ximenez from the Priorat in Spain.  Black Slate "La Morera" is grown in the white chalk soils of the village La Morera which gives a textural quality to the apricot and herbal flavors with an elegant, mineral backbone coming from the soil.