Christmas Eve – Main

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.

 

DSC_0477
#7 Calabrian Swordfish 

 

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