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Hawaiian Swordfish at Ciao Bello

Hawaiian swordfish with green tomato mostarda, cartelized endive, Barolo sauce.

In another (and now bygone era), the idea of pairing red wine with a seafood dish was all but unthinkable.

Tony Vallone has been encouraging his guests to expand their culinary horizons by pairing seafood — like the Hawaiian swordfish at Ciao Bello — with red wine-based sauces and red wine reductions.

“It’s an unconventional pairing, to be sure,” says Tony, “but the richness of the Barolo reduction is stunning with the meatiness of the swordfish. It shows how fish can be complemented by red wine, with the wine bringing out the flavor of the dish.”

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