Shacks on the beach in Hellshire, Jamaica, make a dish called escoveitch by deep-frying fish in giant pots over open fires, then serving it in a peppery vinegar sauce. In his riff, chef Bradford Thompson opts to skewer and grill his fish instead of frying it; he also transforms the vinegar sauce by mixing it with mayonnaise, so it's a little bit like tartar sauce.Amazing Seafood Recipes
Swordfish, while meaty, is not an oily fish so it can pair well with light reds and rosés, as well as whites (as can other similar fish). Try opening a chilled rosé from California with Thompson's skewers—it's a great outdoor, summertime combination. Two to look for are Bonny Doon Vineyard's strawberry-scented 2007 Vin Gris de Cigare or the crisp 2006 Terre Rouge Vin Gris d'Amador.