With the hot weather, it makes sense to talk about some spring-inspired wine and food that’s perfect for the season. Going through my recipe, I found Grilled swordfish served with fennel, spinach salad, and Rose Aioli as the best. A top chef named Jennifer Carroll drafted it.
The major ingredients include the pumpkin swordfish. However, pumpkin is simply the color of the fish. Regarding flavors, pumpkin swordfish over white swordfish. You also need to put some wonderful French music when assembling the marinade for the swordfish. The recipe was chosen from a selection of reviews and blog posts. The marinade comprises of pepper, zest, virgin olive oil, juice, and kosher salt. Put the fish in the fridge when preparing for fennel, olive relish, and rose aioli. The relish helps in combining the fennel, radishes, and olives. Rose Ailoli is great in putting everything together. The Aloli needs to be made a day or two in advance.
After marinating it for about an hour, cook the swordfish on a very hot grill pan. After about four minutes, garnish with chopped fennel fronds and Maldon sea salt. The delicious salad flavors combined with the texture of fish are perfect for spring.
Recommended pairing Wine
This recipe can be paired with Rock Angel Rose or Chateau D’Esclans Whispering Angel Rose. The garlicky aioli, Mediterranean flavors of fennel, and olives combined with rose synergizes make this pairing to work effectively. The weight of the wine is also equal to the weight of the fish, and it also matches the oily texture. It’s just perfect.
Music to listen
Think of French-inspired music such as “Something Gotta Give”; it matches well with the dish and the spring vibe.
From time to time, we have to unwind and explore wonderful things, especially in terms of food and beverage. If you’re a foodie and love cooking, continue to explore your options and improve your skills while enjoying and have a blast along the way.