Sicily brings sunshine to the table

Sicily brings sunshine to the table

When you think of Sicily, you think of nero d'avola, the main red grape of this sunny island. Literally the 'black of Avola'. What does it taste like? Not always the same, it is a red wine in different styles. Jolande Vos of I Love Food & Wine tells you what to cook with it. - TEXT JOLANDE VOS | IMAGE SHUTTERSTOCK.COM

Swordfish from the oven (pesce spada alla Siciliana)

A light version of Nero d'Avola (without wood aging), or one that also incorporates the indigenous frappato grape variety (Cerasuolo di Vittoria). Such a red wine pairs well with fish, preferably with meaty swordfish. The fruitiness in this wine matches the fresh-sour capers and tomatoes. Then serve this wine lightly chilled.

Preparation 1 hour

What you need (4 people)

Marinade

  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • salt, freshly ground pepper
  • 4 pieces of swordfish fillet à 125 g

Sauce

  • 300 g red cherry tomatoes, halved
  • capers 2 tbsp
  • 75 g black olives without stone
  • 1 clove of garlic, finely chopped
  • flat parsley 2 tbsp, finely chopped

This is how you make it

Mix the lemon juice with olive oil, salt and paper in a flat dish. Let the swordfish fillets marinate in this for about 30 minutes, this will prevent them from becoming too dry later. Preheat the oven to 225°C. Place the fish in an oven dish. Cover with olives, capers, tomatoes and garlic. Sprinkle with salt and pepper. Place the fish in the oven for about 20 minutes. Garnish with the parsley. Delicious with French bread, or baked potatoes.

 

Curious about more recipes combined with Nero d'avola? You can read them in the latest WINELIFE Magazine 76. Order individual issues here!

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