Grilled swordfish for dinner tonight? Don’t know what wine to choose? The answer to that is obvious: pair it with a bottle of rosé!
Rosé wine pairs with almost everything, are great housewarming gifts, and happen to be delicious all by themselves. Their lovely dry (not sweet!), berry, herbaceous character and their beautiful color make rosés supremely enjoyable. They have the light citrus flavors of a white wine, combined with strawberry, raspberry, and cherry flavors of a red wine. The best of both worlds.
Edible Rhody Magazine recently featured a great Swordfish with Tomato Salad & Baba Ghanouj recipe by Chef Peter Kielec of Plum Point Bistro in Saunderstown, RI. Use heirloom tomatoes, fresh eggplant from the farmer’s market, and local swordfish for a winning summer dish. For a complete gastronomic experience, enjoy with a bottle of Château Pradeaux Rosé.
2012 CHÂTEAU PRADEAUX ROSÉ
Côtes du Provence, France
Rosés from Provence, in the southeast of France, are light, dry, and perfect in the summer. Made from a blend of Grenache & Syrah varietals, they have a light copper, salmon color. Enjoy the aromatic explosion of watermelon and Herbs de Provence – rosemary, sage, thyme, marjoram. The densely concentrated flavors of this wine match its aromas, making this rosé a perfect pairing with the meaty, rich and luxurious swordfish.
Visit our store to get this wine.
GRILLED SWORDFISH with HEIRLOOM TOMATO SALAD & BABA GHANOUJ
Peter Kielec, Chef de Cuisine, Plum Point Bistro, Saunderstown
The baba ghanouj can and should be prepared ahead of time. I love it atop the swordfish but enjoy it as a snack with pita chips too! Great when there is a plethora of eggplants at the farmers’ market.
2 medium (2½ pounds) eggplants, washed
Extra-virgin olive oil
Kosher or sea salt
Freshly ground back pepper
1 small garlic clove, roughly chopped
Juice of 2 lemons (remove seeds)
½ cup sesame tahini
2 dashes Tabasco sauce
½ bunch flat-leaf parsley (washed, stemmed and roughly chopped)
4 (8-ounce) swordfish steaks
Extra-virgin olive oil
Kosher or sea salt and freshly ground black pepper
8 medium (2½ pounds) heirloom tomatoes, washed and cut in wedges
1 medium shallot, peeled and thinly sliced
2 sprigs basil, stemmed and leaves torn
1 tablespoon sherry vinegar
Preheat oven to 450°.
Rub whole eggplants with olive oil and season with salt and pepper. Place on a lined, rimmed baking sheet and roast for 45 minutes to 1 hour. Flesh will reduce and become soft inside the skin. Remove from oven and let rest 1 to 2 hours.
Slice eggplants in half, scoop out the flesh and place in a food processor, discarding the skins. Add garlic, lemon juice, tahini paste, Tabasco, 2 teaspoons salt and 1 scant teaspoon pepper. Blend until smooth. Remove to bowl. Fold in chopped parsley. Cover and store in refrigerator up to 1 week.
Heat grill and rub swordfish with olive oil, salt and pepper. Grill fish approximately 7 minutes per side, being careful not to overcook.
Assemble salad by tossing together tomatoes, shallots, basil, 3 tablespoons olive oil and vinegar in a bowl. Season to taste. Divide salad among 4 dinner plates. Serve swordfish atop tomato salad and top fish with a drizzle of pomegranate molasses and a dollop of baba ghanouj. Serves 4.
*Can be found in some markets and specialty ethnic shops. It’s terrific in marinades, over yogurt and more. Reducing pomegranate juice in a small saucepan on the stovetop will work as a substitute.