Tag Archives: grilled swordfish

Wine Pairing: Grilled Swordfish Pairs with Rosé!

Grilled Swordfish and Rosé Wine Pairing

Looking for a wine and grilled swordfish pairing? Try Les Dauphines Rosé and Edible Rhody’s Grilled Swordfish recipe.

Les Dauphines Rosé is one of our favorites this summer!  It boasts a beautiful pink color and has elegant flavors of red fruits like ripe strawberries and raspberries with hints of honeysuckle and tangerine.

This rosé is perfect with the swordfish recipe because the flavors of the wine complement the flavors in this dish. Additionally, the wine has a bright acidity that rips right through the full-flavored Arrabbiata Sauce. Deliciously zippy!

These two together = Livin’.

Les Dauphins Rosé Wine - Pairing Ideas for Summer


Executive Chef Brian Ruffner, Trio, Narragansett

Nothing says summer like fresh swordfish with an array of warm vegetables and a drizzle of dressing. Let this fish dish transport you to the seaside, where the scent of garlicky Arrabbiata sauce will mingle with the salty sea air.


Arrabbiata sauce:
2 tablespoons extra-virgin olive oil½ medium yellow onion, peeled and chopped
4 cloves garlic, peeled and chopped
Kosher or sea salt
Freshly ground black pepper
1 (14½ -ounce) can organic plum tomatoes
1 teaspoon crushed red pepper flakes
1 teaspoon fresh lemon juice

2 pounds fingerling potatoes, washed and halved
¼ pound (about 1 cup) haricots verts cut in 2-inch lengths
6 (8-ounce) swordfish steaks Extra-virgin olive oil
1 pint heirloom cherry tomatoes
Microgreens for garnish (optional)

Heat oil in a saucepot over medium heat and sauté onion and garlic until softened. Season with salt and pepper. Add plum tomatoes and red pepper flakes. Cook until sauce begins to thicken. Remove from heat and cool slightly. Purée in a blender until desired texture is reached (smooth or chunky). Add more salt and pepper to taste, and add lemon juice. Keep warm.

Meanwhile, parboil potatoes in salted boiling water for 8 minutes. Parboil green beans for 3 minutes, drain and place in cold water bath to stop cooking. Set aside.

Preheat grill or prepare coals. Coat swordfish with olive oil and season with salt and pepper. (Let sit at room temperature 15 minutes before grilling.) Place on hot grill and cook to medium-well, approximately 4 minutes per side. Set aside.

Add 1 tablespoon olive oil to a hot sauté pan and cook fingerling potatoes until golden. Add the haricots verts and heirloom cherry tomatoes and cook an additional 3 minutes.

To serve, spoon several tablespoons arrabbiata sauce onto each warm dinner plate, place swordfish steaks on top, place veggies on side and top steaks with garnish.

Visit EdibleRhody.com for more recipes.

Food of the Ancient Times

It’s summertime in New England, which means seafood, seafood, seafood! And we just so happen to live in the best place to find some of the freshest there is to offer! ‘Tis the season for rosés as well, and we’re overflowing here at Bottles.

Pair seafood and rosé together, and you will be a converted rosé drinker. Be sure to check out Edible Rhody’s summer issue for this recipe and more!

Grilled Swordfish Kebabs recipe and wine pairing

When researching this post I was trying to decide whether to talk about Swordfish or Kebabs, and since they are both foods of the ancient times, why not talk about both?

Kebabs were discovered to have been consumed by the Greeks before the 17th century BC. They’re also referenced in classical Greek works, from Homer to Aristotle. Traditionally consisting of cooked lamb on a skewer, kebabs have reached the far corners of the world and are served with varying meats, fish and vegetables based on local tastes.

Also consumed widely since ancient times, especially off the Tyrrhenian coast, swordfish are large predators characterized by their long flat bill. A naturally oily & firm fish, the meat is sold as steaks and can be cooked in ways that more fragile fish can not, such as over a grill or of course, on skewers.

Bieler Rose Wine Pairing Idea

Bieler Père et Fils Rosé
The original owners of Château Routas in Provence, Philippe Bieler focuses primarily on grenache based red blends and rosé wines. In 2005, the family sold the estate and founded Bieler Père et Fils that same year, focusing 100% on rosé. Philippe’s son Charles not only produces wine with the family, but has also joined forces with Charles Smith, winemaker from Washington, to create a red blend and a rosé under the label Charles & Charles.

Typical of this rosé, the 2013 displays aromas of raspberry, cherry and strawberry with hints of grapefruit and floral notes. The palate is medium-bodied and crisp with flavors of red berries, cherry, lavender and Herbs de Provence. Long and refreshing, this wine will cut right through the fattiness of the Swordfish and Salsa Verde Mayonnaise, balancing nicely with the crisp fruit flavors of the wine and cleaning your palate for the next bite.

Block Island Swordfish and Tomato Kebabs with Salsa Verde Mayonnaise

Amy McCoy, author of Poor Girl Gourmet and founder/blogger PoorGirlGourmet.com

If using wooden skewers, be sure to soak them in water for at least one hour prior to assembly. 

¾ cup mayonnaise
Grated zest and juice of 1 lemon
¼ cup finely chopped parsley leaves
2 cloves garlic, finely chopped
1 tablespoon capers, finely chopped
1 ¼ pound Block Island swordfish steak (or the less expensive tips)
1 pint cherry tomatoes

In a mixing bowl, whisk together mayonnaise, lemon zest and juice, parsley, garlic and capers until well combined. Season with salt and pepper.

Cut swordfish into 1-inch cubes. In a large bowl, toss with ¼ cup mayonnaise mixture to coat evenly. Place tomatoes in a small bowl and toss with 2–3 tablespoons of the mayonnaise.

Preheat grill or prepare coals. For each kebab, alternate tomatoes with swordfish cubes, repeating until there are 4 tomatoes and 3 swordfish cubes per skewer.

Grill, turning every 2 minutes until swordfish is cooked through, and tomatoes are lightly charred, 8 to 10 minutes total. Serve with the remaining mayonnaise.

Estimated cost: $19.34 for 4 servings, or $4.84 per serving.

Grilled Swordfish Recipe Paired with Rosé Wine

swordish dish goes with rose wine

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.

chateau pradeaux rosé wine pairing

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 recipe wine pairing

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.


Baba Ghanouj:
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
Pomegranate molasses*


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.