Grilled Swordfish with Tangy Rosé Wine Mayonnaise will take your grilling to the next level. Grilled swordfish is topped with rosé wine mayonnaise that is also turned into a creamy vinaigrette used to dress a simple & refreshing salad of fennel, radish and avocado.
If you’ve been following along with me for a while, you may know that I’m obsessed rosé. Some may consider it a summer sipper… Me? I drink it year round. I love that it’s food-friendly, easy on the wallet (here are some of my favorite rosé wines under $10), and that it comes in all shades of pink. Some hit you with more acidity right of the bat, others are more full-bodied and rounded, and some even have a bit of effervescence to them. I’ve got a sweatshirt that I wear around the house boasting my love for the pink stuff, and I’m highly considering gifting myself with these espadrilles that fully sum up my obsession.
Up until now, I’d never even thought about cooking with rosé. I mean, it’s probably because I didn’t want to spare even one sip… But then I caught this recipe in Food & Wine that instantly had me rethinking things. Chef Jennifer Carroll had the genius idea to grill up some swordfish and serve it with a rosé wine mayonnaise. It makes sense really. Rosé wine is much like a white wine that you’d want to use in cooking – Unoaked, with a good bit of acidity, and some body to it too.
I immediately had to run to the store to pick up the ingredients to make this yummy dish.
I made a few tweaks to her recipe – shortening the marinating time, upping the acidity in the rosé wine mayonnaise, and swapping out some of the ingredients she used to make a fennel & olive relish for those that I’d prefer in a salad – radishes, avocado and fennel, tossed together with some tender baby spinach. Of course, even with my changes, I definitely have to give all the credit to Chef Carroll for this amazing recipe and the light bulb moment that got me thinking that I need to start using Rosé wine in recipes much, much more.
Another genius part of this recipe is the fact that the rosé wine mayonnaise is used not only as an accompaniment to the grilled swordfish but also to help dress the salad. Turn some of the rosé wine mayonnaise into a creamy vinaigrette by whisking it with a bit of oil and vinegar. It just may be the best salad dressing that you’ve ever tasted…
The BEST Grilled Swordfish
This Grilled Swordfish with Tangy Rosé Wine Mayonnaise is perfect for al fresco dinners on warm summer nights. The crisp, cool salad is the perfect compliment to the meaty swordfish and that wonderful rosé wine mayonnaise. As an added bonus, the cork is already popped on that bottle of rosé. Pour a couple glasses to sip alongside this delicious grilled seafood dinner.
Wine Pairings for Grilled Swordfish:
- Go ahead and serve the Rosé that you used for the mayonnaise alongside this grilled swordfish. It’ll be the perfect compliment.
- Want to open another bottle? An unoaked Chardonnay or Viognier would also be fantastic with this dish. They have enough body to stand up all the flavors in this dish but won’t overpower the mild swordfish.
- Hosting guests, or just feeling festive? Bubbles would also be amazing! Try Cava, Prosecco or a Brut Rosé.
Grilling Recipes:
More healthy seafood recipes:
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Grilled Swordfish Recipe
Full Recipe
Grilled Swordfish with Tangy Rosé Wine Mayonnaise
Ingredients
Swordfish
- Four 8-ounce swordfish steaks (1/2 inch thick)
- 1/4 cup avocado oil ((or extra-virgin olive oil))
- 1 lemon (, zested and juiced)
- Kosher salt and pepper (, to taste)
Rosé Wine Mayonnaise
- 3/4 cup dry Rosé wine
- 2 Tablespoons minced shallot
- 1 Tablespoon red wine vinegar
- ½ lemon (, zested and juiced)
- 1 clove garlic (, grated)
- 3/4 cup mayonnaise
- Kosher salt and pepper (, to taste)
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 cup chopped chives
- 2 Tbsp avocado oil ((or extra-virgin olive oil))
- 1 Tbsp red wine vinegar
- 1/2 lemon (, zested and juiced)
- Kosher salt and pepper (, to taste)
Instructions
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).
Rosé 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.
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.
- In a large bowl, combine fennel, radishes and baby spinach. Toss with dressing and top with avocado, chives and fennel fronds.
- 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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