Grilled Swordfish with Cilantro Chimichurri

• 2 lbs. swordfish steaks

• Salt and Pepper

• 1 tbsp. olive oil

• 1 bunch of cilantro, cleaned, well dried

• 3 cloves garlic, minced

• 1 tbsp. capers, rinsed

• 3 anchovy filets

• 1/4-1/3 cup olive oil

• 1 1/2 tbsp. white balsamic vinegar

• 1/4 tsp. each salt and pepper

Heat the grill to medium heat (around 350F). Meanwhile, dry the fish with paper towels, sprinkle with salt and pepper all over and drizzle with olive oil. Once the grill is hot, cook the steaks 5 minutes a side till done.

Meanwhile, make the Chimichurri sauce - cut 3 inches off of the stalks of the bunch of cilantro. Tear up the bunch and place in the food processor along with remaining ingredients. Pulse 8-10 times till chopped up but not completely pureed. You want some texture in the sauce. Adjust the seasonings to taste.

Pair with a lively Sauvignon Blanc, such as one from Menetou-Salon (shown in the picture), Sancere or Pouilly-Fumé in the Vallée de Loire. The herbaceousness of the wine pairs beautifully with the sauce and meaty rich fish.