Grilled swordfish alla siciliana

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 Prep time
10 MIN Cook time
4 people Servings
Grilled swordfish alla siciliana

Preparation

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?

With 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.

The wine to pair

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