Perfect Pairings: Swordfish Niçoise & a Provençal Rosé!

One of my favorite food and wine pairings during the Summer months is a Tuna Niçoise Salad paired with a dry, Provençal rosé – sheer deliciousness! But why limit the wonderful Niçoise flavors to just one dish? When a friend kindly offered us some fresh swordfish steaks over the weekend, these delicious flavors immediately sprang to mind as we happily accepted his generous offer.

Niçoise (pronounced nee-SWAZ) essentially means “in the style of Nice,” the fabulous French city in the tony Côte d’Azur. Dishes labeled as such typically include a combination of traditional ingredients such as black olives, capers, garlic, tomatoes and anchovies. This recipe for Swordfish Niçoise includes a delicious mixture of black olives, tomatoes, capers, garlic, shallots and a little Herbes de Provence which beautifully complements the flavor and texture of the succulent fish. Herbes de Provence is a delightful mixture of dried herbs typically found in Provence including savory, marjoram, rosemary, thyme, oregano and lavender. It is usually sold in a traditional clay pot and greatly enhances the flavor of dishes ranging from grilled fish to savory stews.

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We served the Swordfish Niçoise with my husband’s favorite Summer staple – corn on the cob! We cooked the sweet, yellow corn on the grill, allowing for a little “char” for added flavor and then slathered it with butter and a healthy dusting of Kosher salt and freshly ground black pepper before greedily consuming – simple, yet oh so very perfect! To wash everything down and round out our Perfect Pairing, a refreshing glass of dry rosé. On this particular evening we enjoyed the Miraval Rosé, the well-known Provençal winechild of Brad and Angelina, but any tasty dry rosé will do ranging from the Chateau d’Esclans Garrus Rosé ($100) (to enter our Summertime Giveaway for a bottle of this special wine, please click here) to a more everyday selection like the GIFFT Pinot Noir Rosé ($14) from Monterey, California.

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Before Summer draws to a close, I hope you have the chance to enjoy our Perfect Pairing of Swordfish Niçoise and a Provençal Rosé. In fact, why not invite a few friends over for dinner and have everyone bring a bottle of their favorite rosé wine? What a great way to share your favorite and possibly discover a new one!

What’s your favorite Summer food and wine pairing? I’d love to hear about it in the comments section below!

Cheers,

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"Perfect Pairings: Swordfish Niçoise & a Provençal Rosé"

Author: Stephanie Miskew | The Glamorous Gourmet

Recipe type: Main Course

Serves: 2

Ingredients

2 Swordfish steaks
4 Tablespoons olive oil
1 teaspoon Herbes de Provence
1 teaspoon fresh thyme, chopped
1 teaspoon fresh rosemary, chopped
2 shallots, chopped
2 cloves of garlic, chopped
½ cup pitted oil-cured, black or Niçoise olives, roughly chopped
2 Tablespoons capers, drained and roughly chopped
3 ripe red tomatoes, chopped
½ cup dry rosé wine
Kosher salt & freshly ground black pepper

Instructions

) Combine 2 Tablespoons olive oil, thyme and rosemary in a glass baking dish. Place the swordfish steaks in the mixture and turn to coat on both sides. Marinate the steaks in the olive oil and herb mixture at room temperature for one hour.
) Heat remaining 2 Tablespoons of olive oil in a frying pan over medium heat. Add shallots and garlic and saute until softened but not browned, 5 minutes. Add tomatoes, olives, capers, Herbes de Provence and wine and stir to combine. Bring to a boil, then cover and reduce heat and simmer for approximately 10-15 minutes. Season sauce to taste with Kosher salt and black pepper.
) Heat grill pan or outdoor grill over medium-high heat. Season swordfish steaks on both sides with Kosher salt and black pepper and grill until medium-rare, approximately 4-5 minutes a side depending on the thickness of the steaks.
) Plate steaks and top with Niçoise sauce. Serve immediately with a glass of chilled Provençal Rosé.

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