juice of 2 limes
120ml olive oil
2 garlic cloves, thinly sliced
1kg swordfish steaks
2 ripe avocados, diced
1 tbsp capers, rinsed
juice of 1 lime
1 small red onion, thinly sliced
3 tbsp chopped coriander leaves
1 small red chilli, deseeded and finely sliced
1 large ripe tomato, blanched, peeled, deseeded and roughly chopped
60ml olive oil
1 For salsa, combine all ingredients in a bowl. Season with sea salt and black pepper; refrigerate until ready to use.
2Combine lime juice, olive oil and garlic in a non-reactive bowl. Add fish and marinate for 10 minutes.
3Preheat barbecue to medium heat. Cook fish, turning once, for about 12 minutes or until flesh flakes when tested with a fork. Serve with the salsa.
A complex white would work well here so a red wine is an intriguing change of gear, as long as it’s medium-bodied and subtly flavoured. Enter the highly versatile variety pinot noir with its red-berry fruit flavours, mild tannins and energising acidity. The Prophet has some bottle age, which has subdued its fruitiness and emphasised its savoury elements to seamlessly synchronise with the intensity of the swordfish and the dense, creamy richness of the avocado salsa. The salsa’s hit of chilli barely raises a ripple with the pinot’s unassuming tannins.