Perfect Pairings: Grilled Swordfish with Rosé Aioli, Fennel & Olive Salad + a Provençal Rosé

With the unseasonably warm weather we’ve been having here in South Florida, I really wanted to share a healthy, delicious Spring-inspired food and wine pairing with you. And when perusing this recipe for Grilled Swordfish with Rosé Aioli, Fennel, Olive + Spinach Salad from Chef Jennifer Carroll, Top Chef alum and protégé of the legendary Eric Ripert of Le Bernardin, she had me at rosé!

Nothing says Spring like rosé and we adore this incredibly refreshing, food-friendly wine here at Chez Miskew. Thankfully my husband is NOT afraid to “drink pink” (or wear pink for that matter!) and with our preternatural Summer-like weather we can drink it almost year round.


Over the years we’ve even made a vinous mecca to Provence to visit some of our favorite rosé producers and also had the opportunity to sip rosé with Martha Stewart in South Beach. It’s funny how what began as a humble, everyday wine from the South of France has evolved into a vinous juggernaut synonymous with glamour that’s  lauded in such hashtags as #roseallday, #drinkpink and #yeswayrose.

But back to our recipe which turns a little bit of kitchen time and some impeccably fresh ingredients into a completely delicious sensory experience. I was lucky to score some fresh-off-the-boat Pumpkin Swordfish from my local fishmonger (thanks, Captain Clay!). The “pumpkin” actually refers to the color of the fish (not the flavor!) which takes on an orange hue after the fish eats lots of Royal Red Shrimp found in very deep Atlantic waters. As far as flavor goes, pumpkin swordfish is slightly sweeter than white swordfish but either one will work perfectly in this recipe.


Simply put on some fabulous French music (see my recommendation below) and assemble the marinade for the swordfish which is simply extra virgin olive oil, lemon zest, juice and Kosher salt and pepper. Chill the fish in the fridge for an hour while you prepare the rosé aioli and fennel and olive relish.

The relish combines the delightful Mediterranean flavors of Kalamata olives, fennel and radishes brightened by a dash of lemon juice and rice wine vinegar (just FYI, rice vinegar is the SAME thing!). The intoxicating rosé aioli is what pulls everything together though. Made from reduced rosé wine whisked together with shallots, lemon juice, rice wine vinegar, grated garlic and mayonnaise you could just spoon this right out of the bowl and into your mouth. And I did. Many times. The aioli can conveniently be made a day or two in advance.


After an hour of marinating, simply cook the swordfish on a screaming hot grill pan (NO need to head outside) for about 3-4 minutes a side, garnish with a generous sprinkle of Maldon sea salt and chopped fennel fronds you’re good to go. The texture of the fish combined with the delicious flavors of the salad are truly dreamy and perfect for Spring (or a few weeks before!).

RECOMMENDED WINE PAIRING: As the title of this post suggests, a Provençal rosé like the Chateau D’Esclans Whispering Angel Rosé ($24) or Rock Angel Rosé ($35) is the perfect pairing for this recipe. If you can’t find either of these wines, any lighter colored dry (NOT sweet) rosé wine will do.

WHY THE PAIRING WORKS: There’s something about the way rosé synergizes with the Mediterranean flavors of olives and fennel as well as the garlicky aioli that makes this pairing utterly amazing. The weight of the wine also matches the weight of the fish and complements its oily texture as well. For an “a-ha” moment, simply take a bite of the grilled swordfish dipped in the rosé aioli on your fork with a little bit of salad and then take a sip of wine!

MUSIC TO LISTEN TO: The French-inspired “Something’s Gotta Give” Soundtrack (remember the movie with Diane Keaton and Jack Nicholson?) pairs perfectly with this dish.

I hope you enjoy this recipe for Grilled Swordfish with Rosé Aioli, Fennel, Olive and Spinach Salad paired with a Provencal Rosé as much as we did. I’d love to hear what you think in the Comments section below.

Bon Appétit,


Perfect Pairings: Grilled Swordfish with Rosé Aioli + Fennel, Olive + Spinach Salad + a Provençal Rosé
Recipe type: Seafood, Healthy
Serves: 4 servings
  • 4½" thick 8 oz. swordfish steaks (bloodline trimmed/removed if you prefer)
  • ¼ cup extra-virgin olive oil, plus more for brushing
  • 1 teaspoon finely grated lemon zest plus 1 Tablespoon fresh lemon juice
  • ½ teaspoon Kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¾ cup dry rosé wine
  • 2 Tablespoon minced shallots
  • 1 Tablespoon unseasoned rice wine vinegar
  • ½ teaspoon freshly grated lemon zest plus 2 teaspoons fresh lemon juice
  • ¼ teaspoon grated garlic
  • 1 cup mayonnaise
  • 1 fennel bulb, cored & finely chopped, fronds reserved
  • ¼ cup pitted Kalamata olives, thinly sliced
  • ½ cup thinly sliced radishes
  • 5 oz. baby spinach (4 cups)
  • 3 Tablespoons extra virgin olive oil
  • 1 Tablespoon unseasoned rice wine vinegar
  • ½ teaspoon finely grated lemon zest plus 1 Tablespoon fresh lemon juice
  • Maldon sea salt & freshly ground black pepper
  1. ) In a large, resealable plastic bag, combine all of the ingredients except the swordfish & mix well. Add the swordfish & turn evenly to coat. Seal & refrigerate for 1 hour (do NOT let it marinate for much longer, otherwise the lemon juice will begin to cook the fish).
  2. ) In a small saucepan, simmer the rosé over moderate heat until reduced to 2 Tablespoons, approx. 10 minutes. Transfer to a medium bowl & let cool to room temperature. Then whisk in the shallot, vinegar, lemon zest, lemon juice, garlic & mayonnaise until smooth.
  3. ) Making the relish: In a medium bowl, combine all of the ingredients except the spinach & fennel fronds & season to taste with salt & pepper. When ready to eat, mix in the baby spinach leaves & 2 Tablespoons of the rosé aioli & toss to evenly coat.
  4. ) Heat a large cast-iron or non-stick grill pan & brush grates with oil. Remove swordfish from the marinade & season with Kosher salt & pepper. Grill over moderately high heat, turning once, until cooked through, 3-4 minutes per side.
  5. ) Plate the swordfish & garnish with a generous sprinkle of Maldon sea salt, freshly ground black pepper & fennel fronds. Serve with the relish & remaining rosé aioli paired with a crisp, refreshing dry rosé wine.




The post Perfect Pairings: Grilled Swordfish with Rosé Aioli, Fennel & Olive Salad + a Provençal Rosé appeared first on The Glamorous Gourmet.

Fall Deliciousness: Ina Garten’s Pear Clafouti

As much as I love Fall, it doesn’t feel like it’s official until I’ve made one of my favorite desserts of ALL time, Ina Garten’s mouth wateringly delicious Pear Clafouti.

Somehow the heavenly aroma of ripe Bartlett pears, sugar, vanilla, pear brandy and lemon zest baking away in the oven makes it truly official for me, despite what the calendar might say. So if you’re looking to ring in the season with something sweet this month, this delightful recipe is the perfect choice and it also couldn’t be easier to make.


While the recipe calls for pear brandy like Poire William, I adore this Pear Liqueur from J Vineyards!


And if you’ve never “clafoutied” before (YES, it can be used as a verb), a clafouti is essentially a French dessert which originated in the Limousin region of Southwest France. It features sliced fruit (traditionally cherries but pears are in season longer), arranged in a buttered dish which are then covered with a custard-like batter and baked until golden brown. The clafouti is then dusted with confectioners’ sugar and served warm or at room temperature. Honestly, I’ll take it any way I can get it, it’s THAT delicious!

And while Ina’s recipe already has pear brandy baked into it, this Pear Clafouti also happens to pair deliciously well with one of my new favorite dessert wines, the Barboursville Vineyards Passito from Virginia ($32/375mL). Yes – V I R G I N I A!

This wine is a blend of Moscato Ottonel and Vidal grapes which were air dried in order to concentrate their flavor and sugars. The dried grapes were then pressed and the resulting juice underwent a lengthy fermentation with additional time on the lees to accentuate the wine’s mouthfeel. The result is a viscous, luscious wine with notes of spiced pear, candied citrus and vanilla which still retains a bright acidity and lightness to balance its sweetness.


If you find yourself hankering for something other than pumpkin spice to satisfy your sweet tooth and put you in the Fall spirit, you can’t go wrong with this recipe. Just be sure you also have some of your favorite vanilla ice cream on hand to round out the experience (Haagen-Dazs is the BOMB!).

I really hope you enjoy this recipe for Pear Clafouti and do YOU have a favorite Fall dessert OR dessert wine you look forward to all year? If so, I’d love to know so please let me know in the Comments section below.


Bon appétit,


"Fall Deliciousness: Ina Garten's Pear Clafouti"
Recipe type: Dessert
Cuisine: French
Pair this delicious recipe with a luscious dessert wine like the Barboursville Vineyards Passito from Virginia!
  • 1 Tablespoon unsalted butter, room temperature
  • ⅓ cup plus 1 Tablespoon granulated sugar
  • 3 extra-large eggs, room temperature
  • 6 Tablespoons all-purpose flour
  • 1½ cups heavy cream
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon grated lemon zest (1 lemon)
  • ¼ teaspoon Kosher salt
  • 2 Tablespoons pear brandy such as Poire William
  • 2-3 firm but ripe Bartlett pears
  • Confectioners' sugar
  1. ) Preheat oven to 375 degrees. Butter a 10 x 1½-inch round baking dish and sprinkle the bottom and sides with 1 Tablespoon of the granulated sugar.
  2. ) Beat the egs and the ⅓-cup of granulated sugar in the bowl of an electric mixerfited with a paddle attachement on medium-high speed until light and fluffy, about 3 minutes. On low speed, mix in the flour, cream, vanilla extract, lemon zest, Kosher salt and pear brandy. Set aside for 10 minutes.
  3. ) Meanwhile, peel, half, core and slice the pears. Arrange the slices in a single layer, slightly fanned out in the baking dish. Pour the batter over the pears and bake until the top is golden brown and the custard is firm, 35-40 minutes. Serve warm or at room temperature, sprinkled with confectioners' sugar.

The post Fall Deliciousness: Ina Garten’s Pear Clafouti appeared first on The Glamorous Gourmet.

Valentine’s Day Deliciousness: Steak au Poivre à Deux & Roasted Rosemary Garlic Potatoes!

Valentine’s Day is right around the corner and if you’re looking for the perfect dish to seduce your Valentine – look no further. Our recipe for Steak au Poivre à Deux and Roasted Rosemary Garlic Potatoes paired with a deliciously seductive red wine will ensure an evening of endless possibilities! Steak au Poivre is a classic French dish that consists... Read More

The post Valentine’s Day Deliciousness: Steak au Poivre à Deux & Roasted Rosemary Garlic Potatoes! appeared first on The Glamorous Gourmet.

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