Grilled Swordfish with Tangy Rose Wine Mayonnaise

Serves:
4 people
Prep Time:
00h 10
Cook Time:
00h 20

Call us Team Rose All Day! What could be better than a quick grilled piece of fish tossed with a rose inspired dressing over a light salad?

Credit: This inspiring recipe is brought to you by Platings and Pairings.

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Ingredients and Method

Ingredients

  • FOR THE SWORDFISH:
  • 4 sowrdfish steaks
  • 1/4 cup avocado oil
  • 1 lemon, zested and juiced
  • kosher salt
  • freshly ground black pepper
  • FOR THE ROSÈ WINE MAYONNAISE:
  • 3/4 cup dry Rosè wine
  • 2 tablespoons shallot, minced
  • 1 tablespoon red wine vinegar
  • 1/2 lemon, zested and juiced
  • 1 clove garlic, grated
  • 3/4 cup mayonnaise
  • kosher salt
  • freshly ground black pepper
  • FOR THE FENNEL, RADISH, & AVOCADO SALAD:
  • 1 fennel bulb, cored and thinly sliced, fronds reserved
  • 5 radishes, thinly sliced
  • 3 cups baby spinach
  • 1 avocado, peeled, pitted, and thinly sliced
  • 1/4 chopped chives
  • 2 tablespoons avocado oil
  • 1 tablespoon red wine vinegar
  • 1/2 lemon, zested and juiced
  • kosher salt
  • freshly ground black pepper

Method

  1. FOR THE SWORDFISH: In a small bowl, whisk together oil, lemon zest and lemon juice and season with salt and pepper. Pour over swordfish and allow to marinate while you prepare the other ingredients (up to 1 hour).
  2. FOR THE ROSÈ WINE CREAM SAUCE: Bring the rosé wine to a simmer in a small saucepan and cook until it has reduced to 2 tablespoons, about 10 minutes. Transfer to a medium bowl and let cool to room temperature. Whisk in shallot, vinegar, lemon zest, lemon juice, garlic and mayonnaise until smooth. Season with salt and pepper, to taste.
  3. FOR THE FENNEL, RADISH, & AVOCADO SALAD: In a small bowl whisk together 1/3 cup of the rosé wine mayonnaise with the oil, vinegar and lemon zest and juice. Season with salt and pepper, to taste.
  4. In a large bowl, combine fennel, radishes and baby spinach. Toss with dressing and top with avocado, chives and fennel fronds.
  5. Heat your grill to medium-high heat. Remove swordfish from marinade and grill, turning once, until cooked through and flaky, 3-4 minutes per side. Serve the grilled swordfish alongside the salad and with remaining rosé wine mayonnaise.
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