This pairing exudes sun-drenched elegance. More than just pale pink, this Provence rosé is a liquid whisper of summer. Celebrated for its refreshing, laser-focused crispness, it offers delicate notes of pink Paired with Swordfish Salmoriglio, a Sicilian classic of richness and acidity, the meaty swordfish is enhanced by zesty lemon, fragrant oregano, and quality olive oil. This contrast mirrors the wine’s bright fruitiness and crisp minerality, creating an unforgettable experience. Together, they transport you to the Mediterranean, where food, wine, and life are savoured fully.
Ingredients (Serves 2)
- 2 lemons (zest and juice separated)
- 3 garlic cloves (minced)
- ½ cup olive oil
- 1 tsp oregano
- 1 tsp Sea Salt
- 1/2 ground black pepper
- ½ tsp ground black pepper
- 2 tbsp parsley (chopped)
- 2 tsp butter
Instructions
- Make the salmoriglio marinade: Finely chop garlic cloves. Sprinkle chopped garlic with 1/2 teaspoon salt, and begin smashing and rubbing garlic on cutting board using the flat side of a chef’s knife until a paste forms. Place garlic paste in a medium bowl; add parsley, lemon zest and juice, rosemary, red pepper (if using), and remaining 2 teaspoons salt. Add olive oil, and whisk until evenly combined.
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Pour 1/2 cup marinade into bag; reserve remaining marinade for serving. Press out as much air as possible, and seal bag; shake bag to evenly coat fish, Let fish marinate in the refrigerator for 30 minutes.
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Place steaks on a heated BBQ, flipping fish occasionally, until grill marks appear on both sides and fish is cooked to desired doneness, Generally cook for 3-5 minutes each side.
- Serve fish immediately with reserved marinade and lemon wedges, if desired.