Chateau de Berne Grande Recolte Rose

Chateau de Berne Grande Recolte Rose

Regular price $18.99 $17.09 Sale

Smooth with just a light tang of clementines,balanced by riper raspberry fruit makes it the Perfect Pair with

Grilled Basil Swordfish with Olive Relish

(recipe credit Bobby Flay)

For the Fish

4 swordfish steak (5-6 oz each)

handful of basil leaves

salt pepper

olive oil

Sprinkle the swordfish with salt and pepper and olive oil and then rub all over with crushed basil leaves. Put aside to marinate 15-30 minutes. Grill on medium 4 minutes per side. Remove from grill and immediately top with

Tomato Green Olive Relish

 

 

 

1 clove of garlic

Kosher salt

2 anchovy filets

2 T sherry vinegar

Pinch of red pepper flakes

1/4 cup extra virgin olive oil

2 plum tomatoes, chopped

1/4 cup chopped green olives

1 T capers, drained

1/4 cup basil leaves, julienned

Smash garlic with flat side of knife, sprinkle with salt and mash and chop until it forms into a paste. Chop anchovies and put both into a medium bowl. Add vinegar, pepper flakes and more salt. Whisk to combine and then add olive oil until emulsified. Add tomatoes, capers, olives and basil and mix to combine.

Serve with tomato bruschetta and/or oven broiled potatoes