PAIRED RECIPES: Grilled Swordfish with Citrus Salad

On today’s Paired Recipes, we are excited to be featuring super delicious Sonoma County Valley of the Moon Pinot Blanc/Viognier blend. The Valley of the Moon is the perfect wine for spring, with notes of tropical fruit and peach and a mouth-watering combination of acidity and minerality. If this bottle isn’t in your picnic plans, rethink your picnic!

We went into the backyard today to grill up some swordfish steaks, and whipped together a delightfully bright citrus salad to complement it. If you’ve never had swordfish, it is comparable to mahi-mahi in flavor and texture; it’s super tender and lean. 5 minutes on each side on the grill is more than enough to cook it through, then let it rest in foil until you’re ready to serve!

Our citrus salad requires the tricky art of removing citrus slices without pith or skin. We found the easiest method is to cut the tops and bottoms off of your citrus, then carefully go around the edges with your knife and lop the peel right off. Then go in with a smaller knife and cut out some perfect little triangles. It will get messy, but save that juice as a dressing and you will be rewarded!