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Sauvignon Blanc and Grilled Swordfish with Cantaloupe-Lime Salsa

by David on August 1, 2010

What could be better on a hot, August day than a chilled glass of Sauvignon Blanc and grilled swordfish? Pairing our crisp, zesty Sauvignon Blanc with seafood is as natural as squeezing a little lemon juice on it! The lime juice and cilantro in the salsa do a great job of bringing out the grapefruit and lemongrass  character in the wine. And, as always, Colleen’s recipe is not only delicious – it’s easy and quick as can be!

Ingredients:
1/2 cup cantaloupe, peeled, seeded, chopped
1/2 cup honeydew melon, peeled, seeded, chopped
1/4 cup red onion, chopped
2 tablespoons fresh cilantro, chopped
11/2 tablespoons fresh lime juice
1/2 teaspoon grated lime peel
Salt to taste
2 (8 oz) swordfish fillets
1 tablespoon olive oil
1/2 teaspoon ground pepper

Directions:
Prepare barbecue to medium-high heat. Mix first 6 ingredients in a non-aluminum bowl. Season to taste with salt. Let stand at room temperature 15 minutes or refrigerate up to 2 hours.

Brush fish with oil. Season with salt and pepper. Grill fish until just cooked through, about 5 minutes per side. Transfer fish to plates. Spoon salsa over and serve immediately.

Serve with rice pilaf and sautéed sugar snap peas.

Serves 2

Discover more great recipes in Colleen’s Kitchen
Purchase the 2008 Sauvignon Blanc in our online shop

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