Recipes & Pairings

With their crisp acidity and fresh fruit flavors, Sicily’s wines are versatile when it comes to food pairing. In general, white wines are better with lighter-bodied foods and fresh cheeses, while reds pair naturally with richer dishes. That said, white wine lovers can rely on Grillo to complement the entire meal, from pasta to grilled white meats and goat cheese. And the go-to for red-wine lovers is Nero d’Avola, which matches with everything from antipasti to grilled meats.

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  • Grilled Swordfish with Sicilian-Style Relish

Grilled Swordfish with Sicilian-Style Relish

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Pair a Grillo or Grillo Chardonnay Blend from one of Sicily’s inland regions, with notes of floral and Mediterranean fruit to balance the flavor burst that comes from a simple, briny, herbal relish that gets a spicy kick from pickled peppers and veggies.


Sicilian-Style Relish:

  • 2 tablespoons capers, roughly chopped
  • 8 black and green olives, chopped (preferably a mix of oil-cured Sicilian black olives and Castelvetarno green olives)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh chives, chopped
  • 4 tablespoons whole almonds, roughly chopped
  • 2 tablespoon pickled peppers/vegetables*
  • 4 tablespoons extra virgin olive oil

Grilled Swordfish:

  • 2 tablespoons extra virgin olive oil
  • 4 swordfish steaks (5-6 ounces each)
  • Salt and pepper, to taste


To make the relish, mix together the capers, olives, parsley, chives, almonds and pickled peppers in a small bowl. Add 4 tablespoons extra virgin olive oil to mix into the relish, or until desired consistency.

Preheat the grill to medium-high heat. Brush the swordfish steaks with 2 tablespoons olive oil, then coat with salt and pepper to taste. Place the steaks directly on the grill grate and grill for about 3 minutes per side (depending on thickness of steaks), until cooked through. Transfer the steaks to a plate and top with the relish mixture. Makes 4 servings.

*Chop and cover a selection of peppers/vegetables (carrots, cauliflower, spicy peppers) with salt water for approximately one day, rinse vegetables and add equal parts vinegar and extra virgin olive oil and refrigerate for 2 days (or use any jarred pickled vegetables in the gourmet or deli section of the grocery store).