The latest cool spell appears to be over and the weather is turning hot and humid again, just in time for the heart of summer. My meals tend to get lighter and my wines tend to get whiter in the summer heat. Last night we got a jump on the conditions with some pan seared swordfish.
The fish sat in a marinade of olive oil, lemon juice, lemon zest, garlic, rosemary, lemon thyme and red pepper flakes for about 30 minutes. The fish went into a hot skillet for two minutes on each side and then was tossed in a 400 degree oven for an additional five minutes. The results, with a sliced tomato and some basil, is pictured above.
The wine was a Con Classe Ruedo 2008 from Spain. Tart, sharp, flavorful, dry and perfect for cutting through the richness of the swordfish. There is good depth of flavor, a wonderful mouth feel, and a bracing finish. We put a chill on the wine but even when it warmed up in the bottle the refreshing quality remained.
$9 and 12.5% alcohol.
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