Grilled swordfish “alla siciliana” – capers, mint & pine nuts

Robust swordfish steaks from the grill, seasoned Sicilian-style with capers, mint and toasted pine nuts. Mediterranean savouriness and clarity that suit the structured Louré.

Fish & Seafood category
20 MIN Vorbereitung
10 MIN Kochzeit
4 people portions
Grilled swordfish “alla siciliana” – capers, mint & pine nuts

Zubereitung

Salmoriglio dressing

Whisk olive oil with lemon juice, crushed garlic, chopped mint and a little lemon zest.

Toast the pine nuts

Toast the pine nuts without fat until golden brown.

Grilling

Pat the swordfish dry, brush with olive oil, season with salt and grill over direct, high heat for 2–3 minutes per side until roasted on the outside but still juicy within.

To serve

Drizzle with the salmoriglio and scatter with capers, pine nuts and mint leaves.

Why this wine?

To Louré:

The calm structure and fine depth of the Louré catch the Mediterranean savouriness of capers and mint and give the robust fish enough counterweight.

To Prélude:

Prélude brings more lightness with saline freshness and delicate fruit, keeping the dish lively.