Gruner Veltliner

I enjoy Gruner Veltliner with this dish because its crisp, vegetal, savory notes work well with the char from the grill and the bitterness of the radicchio. The wine’s bright citrus notes play off of the citrus emulsion, the touch of fruit highlights the sweet corn and grilled radicchio, and its savory herbaceous notes tie it all together.

From: Chef Alfred Portale & Sommelier, Heidi Turzyn of Gotham Bar & Grill 

I love swordfish in summer since it tastes great grilled over charcoal and it’s simple and quick to prepare. The radicchio is also easy and adds complexity to the dish, building flavors that are bold but not heavy. I serve this family style, which is perfect for al fresco summer dining.

Serves 4; Total Time: 40 minutes


For the Swordfish
4 six-ounce swordfish filets
1 cup corn kernels, cut from the cob
1 bunch spring onions (or scallions)
8 fingerling potatoes, peeled
2 tablespoons lime juice
3 sprigs cilantro, finely chopped
1 red bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
1 large head radicchio
2-3 tablespoons aged balsamic vinegar
¼ cup extra virgin olive oil (or more as needed)
Coarse salt
Freshly ground black pepper
1 recipe Herbed Citrus Emulsion

For the Herbed Citrus Emulsion
2 tablespoons lime juice
2 tablespoons grapefruit juice
2 teaspoons Dijon mustard
5 tablespoons extra virgin olive oil
3 tablespoons mixed chopped herbs: parsley, basil, chives
1 teaspoon coarse salt
1 teaspoon freshly ground black pepper


For the Swordfish
1. Place potatoes in a small saucepan and cover with water. Add salt and cook until tender (approximately 12-14 minutes). Remove potatoes and slice into thick rounds. Place in a dish and set aside.

2. Halve the radicchio lengthwise, leaving the core intact, then cut into 1½-inch thick wedges. Arrange on a sheet pan and drizzle with extra virgin olive oil. Season with salt and pepper.

3. Heat 2 tablespoon of extra virgin olive oil in a sauté pan. Add peppers and spring onions. Cook, stirring until peppers begin to soften (approximately 6 minutes). Add corn and potatoes and continue cooking for 4 minutes more. Add lime juice, chopped cilantro, and season with salt and freshly ground black pepper. Place in a serving dish.

4. Light a charcoal or gas grill. Place radicchio on the grill and cook 4-5 minutes. Turn and cook 3 minutes more until radicchio is lightly charred and beginning to soften. Arrange on a serving plate and drizzle generously with aged balsamic vinegar.

5. Brush the grill lightly with oil. Season swordfish with salt and freshly ground black pepper. Place fish on the grill and cook for 3-4 minutes. Turn and cook for an additional 3 minutes (or longer if desired). Remove from the grill and place on a serving plate. Spoon half the Herbed Citrus Emulsion over the filets. Pass the remaining sauce on the side and serve fish and vegetables family style.

For the Herbed Citrus Emulsion
In a small bowl, combine the citrus juices, mustard, salt, and pepper, and whisk to combine. Then whisk in the extra virgin olive oil slowly to form an emulsion. Just before serving stir in the chopped herbs.