Swordfish Wine Pairing: Make it Broiled with Lemon-Butter Sauce

Ever wonder what wine to pair with swordfish? There are many to choose from, actually; it depends on how you want to cook this dish. In this pairing, I broiled swordfish steaks and served them with a delicious lemon-butter wine sauce...perfect with a crisp, acidic white wine.

Its no secret that I really, really, really like lemony dishes. (Here are two of my favorites: lemon chicken and easy peasy lemon spaghetti.) God help me if I run out of lemons in the house. They add so much character to the simplest of meals.  Squeeze a lemon over anything and its instantly brighter. So guess what I did to this swordfish? Gave it some zip with a lemon-butter sauce.

The Pairing

The number one thing to consider when pairing lemony dishes with wine is: are there lemon flavors in the wine? If the answer to that question is "yes", you'll most likely have a great wine pairing. Of course this means that white wines totally reign over reds for this one. The ideal wine I want with this dish is a medium-bodied, refreshing white wine with high acidity and plenty of lemon and citrus flavors. I chose Principessa Gavi from Banfi to eat with this dish and it was perfect! Gavi is a DOCG in Piedmont (northwestern Italy) for white wines made from the cortese grape. Naturally, its got a dry, crisp, refreshing character with high acidity and plenty of those lemon flavors that  I was looking for (and olive, which also went great with this dish).

However, if you don't find a Gavi, that's okay. This pairing is where you can have some fun, friends. Find a cool, weird varietal that you may have never heard of before. As long as its bright and acidic, it'll work.

Dani's Picks for Wines to Pair with Broiled Swordfish

  • Gavi
  • Verdicchio
  • Picpoul (a lemony varietal from southern France)
  • Pinot Grigio (make it from Italy)
  • Sauvignon Blanc (but stay away from New Zealand or America which may overwhelm this dish)
  • Chablis: always yummy

As you can see, I have a lot of suggestions and am barely scratching the surface. Have fun with this pairing, its an easy one! Just make sure not to buy a wine that is too weighty or aromatic. Stay away from: oaked Chardonnay, Gewurztraminer, Torrontes, and Viognier.

The Recipe

We call swordfish steaks "steaks" because its a pretty meaty fish. It can be made many different ways, but it was a great way to celebrate the weather getting warmer by broiling this one and lightening it up with a lemon butter sauce with dill. Leave the skin on the swordfish as it helps keep the fish moist (ew, I hate that word). Recipes adapted from finecooking.com and ehow.com.

Broiled Swordfish Steaks with Lemon-Butter Sauce

Author: Dani (CaretoPair.com)

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 2

Ingredients

  • 1/2 Cup dry white wine (use whatever you're pairing your dinner with)
  • 1/4 Cup minced yellow onion
  • 4 Tablespoons cold butter, cut into cubes
  • 2 tsp chopped fresh dill
  • 1 tsp lemon zest
  • 2 tsp fresh lemon juice
  • 2 Swordfish steaks, about 1 lb total
  • small amount of butter (about 1/2 Tbsp)
  • 1 garlic clove, minced very finely

Instructions

  1. First, make the sauce. In a small saucepan, add the onion and wine and simmer over medium-high heat until the wine has reduced to 1/3 of its size, stirring occasionally. (About 10 minutes)
  2. Remove the pan from the heat and add a few cubes of butter, whisking them into the wine until fully melted. Repeat with the rest of the butter cubes.
  3. Stir in the dill, lemon zest, and lemon juice. Season with salt and pepper if desired (I didn't).
  4. Next, heat the broiler to high and let warm up for about 5 minutes. Brush the swordfish steaks with a thin layer of room-temperature butter and season with salt, pepper, and minced garlic on both sides. Finish with a drizzle of olive oil (to encourage browning) and place under the broiler about 5 inches away from the heating element.
  5. Cook for about 5 minutes until the swordfish begins to brown. Remove from the broiler and flip the fish with a spatula. Place back under the broiler and continue to brown for an additional 5 minutes .Meanwhile, reheat the lemon-butter sauce if necessary.
  6. Serve the swordfish over rice and pour the lemon-butter sauce all over it. Sqeeze a lemon over everything for an extra boost of acidity.

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