Tassel Ridge® Grilled Swordfish with Salsa Verde
- 1–2 slices white bread
- ½ cup olive oil plus oil for fish
- 2 Tbsp lemon juice
- 2 cups fresh flat-leaf parsley
- 2 medium anchovy filets
- 2 Tbsp capers drained
- ½ tsp minced garlic
- ⅛ tsp salt
- 4 6- oz swordfish steaks
Toast bread until surface is dry but not browned, about 15 seconds. Remove crust. Cut into ½-inch pieces to make ½ cup. Combine bread, oil, and lemon juice in food processor. Process until smooth, about 10 seconds. Add parsley, anchovies, capers, garlic, and salt. Process about 3 pulses. Scrape bowl. Process 2 more pulses, or until finely chopped (but not smooth). Put mixture in small bowl. Set aside. Brush swordfish with olive oil. Grill about 3 minutes per side (depending on thickness and preferred degree of doneness). Transfer to plates. Spoon salsa over fish. Serves 4.
Note : Salsa can be refrigerated in airtight container for up to 2 days and is also excellent with grilled meat.
Wine Recommendation: Tassel Ridge Iowa Marquette Rosé
This recipe for swordfish is simple but flavorful, so I’d want to serve it with a fruity wine with some body. Tassel Ridge Iowa Marquette Rosé is my choice. Iowa Marquette Rosé is a dry, full-bodied rosé with bright cherry, strawberry, citrus, and peach on the nose and strawberry, raspberry, and cherry on the palate. It is made from Marquette grapes grown in our Mahaska County, Iowa vineyards. Serve chilled.— Bob Wersen, Owner, Tassel Ridge Winery