Swordfish Skewers with Escoveitch Tartar Sauce
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
The sauce can be refrigerated for up to 3 days.
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.