Grilled swordfish with tropical salsa is such a refreshing meal on a warm evening. While there are several white wines that work well with this dish, a fuller-bodied style like a Chardonnay or Viognier is the best option. Swordfish is a dense cut of fish and requires a wine with equal weight.

Viognier is the official state grape of Virginia and is indigenous to the Rhone Valley of France. Viognier is quite unique, it tends to have the similar body of a Chardonnay, bright citrus notes of a Sauvignon Blanc and some of the floral aromatics of a Riesling. It’s a great choice when you are tired of the same old Chardonnay. It’s highly aromatic, with bountiful floral, citrus and tropical notes that are brought to life when paired with this tropical salsa.

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Recipe: Swordfish with Tropical Salsa (4 servings) 


4-6 oz swordfish steaks
2 tbsp. olive oil, plus 1 tsp. for salsa
1 cup pineapple small dice
½ red bell pepper small dices
¼ cup red onion or one small shallot minced
1 avocado cubed
1 lime zest & juice
½ cup cilantro
sea salt & pepper to taste
1 tbsp garlic powder (divided between 4 swordfish steaks)


Pat dry swordfish steaks and sprinkle with sea salt, pepper & garlic powder.  Set aside and prepare salsa.

In a bowl, mix together pineapple, pepper, onion, avocado, lime zest & juice, cilantro, 1 tsp of olive oil and salt and pepper to taste.
Place a large saute pan or cast iron skillet with olive oil over medium high heat until hot. Add swordfish steaks and cook for approximately 3 minutes per side.

Remove from pan and let rest for 5-10 minutes. Top with a generous portion of salsa and a side of steamed veggies. Serves 4.