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.

Back to the Future

Filter

  • Lemon Marinated Swordfish with Parsley, Beets and Pistachio

Lemon Marinated Swordfish with Parsley, Beets and Pistachio

Print This Recipe

This citrus-sweet swordfish dish complements a Grillo from Sicily on a late summer day.  A perfect light lunch or evening meal.

Ingredients:

Marinade:

  • 1/3 cup olive oil
  • 4 oz lemon juice
  • 3 garlic cloves, chopped
  • 2 tablespoons fresh oregano leaves
  • 4 swordfish steaks, 6 oz each

Salad:

  • 1 cup flat-leaf parsley leaves, coarsely chopped
  • 1 small red onion, thinly sliced
  • 2 beets, peeled and grated on big holes on box grater
  • 1/2 cup shelled pistachios
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons lemon juice
  • Salt and pepper


Directions:

Mix the marinade ingredients in a shallow dish. Add the swordfish steaks and refrigerate for 45 minutes, turning the steaks occasionally.

Heat a grill or grill pan to medium high. Add the steaks and grill each side 5-6 minutes.

Toss the salad ingredients together with the olive oil and lemon juice and pile on plates with the grilled fish. Makes 4 servings.