It is perfectly
OK to serve red wine with the meatier fishes, (sturgeon, tuna, shark & swordfish), as long as the wine is light/medium bodied, and low on the tannins. Would I order the Merlot? Hell, no! Red wines set off killer migraines in me. A Chardonnay with a buttery taste would be more to my liking. If the wine pairing is more than you can handle, just order champagne, (chicks dig that)!
I do know of a nice swordfish w/herbed bacon crust recipe that does not involve a crockpot or deep frying!
Bookmarks