Traditionally, the main course for the feast would be a whole fish, but as yet, that’s been a little too ambitious for me. So, this year, I went with some swordfish, served Calabrian style (basically, think of it as swordfish piccata).
This is also a good opportunity to dispel a wine myth. Not all seafood pairings have to be white. Meatier fishes do great with reds. This was great with a fabulous pinot noir from Tudal, a small vineyard in Napa that we’re members of.