A Brays Island Winter Classic: Grilled BBQ Swordfish with Pimento Cheese Grits
Heat up your winter season with a dish that is sure to start a conversation at the dinner table. There is nothing quite like a swordfish freshly caught from Atlantic waters, and enjoying it with friends and family. Rich flavors combined with local seafare join together to create a Brays Island winter classic: Grilled Swordfish with Porter BBQ Sauce, Country Ham Butter and Pimento Cheese Grits.
Using locally harvested ingredients, this water to plate recipe is a pure taste of lowcountry living. For the perfect wine pairing, Brays Island Sommelier Alex Young recommends the 2018 Schramsberg Blanc de Blanc Sparkling to pair with this dish. From the north coast of California, this was the first wine Schramsberg produced back in 1965. It is 100 percent chardonnay with an effervescence and hint of wheat toast on the palate, pairing exceptionally well with the swordfish and pimento cheese grits.
For the Swordfish:
- 6ea 6-8oz swordfish steaks
- Salt and pepper to taste
- Porter BBQ sauce
- Country ham butter
Season swordfish with salt and pepper. Place on a hot grill and cook on both sides until swordfish is halfway cooked. Brush each side with BBQ sauce and cook long enough on each side to get a good glaze. Top with country ham butter while swordfish is hot.
For the Porter BBQ Sauce:
- 1C Onion, small dice
- 2T Garlic, minced
- ¼C Bacon Grease
- 10oz Holy City Porter,
- 3C Ketchup
- ½C Creole Mustard
- ¼-½C Cider Vinegar
- ¼C Molasses
- ½C Brown Sugar, packed tight
Sauté onion and garlic in bacon grease until tender and translucent. Add remaining ingredients, bring to a boil and simmer for 15 to 20 minutes. Puree until smooth.
For the Country Ham Butter:
- *½C Minced Country or Smoked Ham
- 2T Minced Shallots
- 1T Minced Garlic
- 2T Minced Red Peppers
- 2-3T Bacon Grease or Olive Oil
- 8oz Butter, room temperature
- 2-3T Pickled Banana Peppers, minced
- 2T Minced Green Onions
- Salt and Pepper to Taste
Sauté ham, shallot, peppers and garlic in bacon grease until fragrant and onions and shallots are translucent. Set aside to cool. Whip butter until creamy. Once ham mixture has cooled, mix all ingredients thoroughly. Roll into a log about the size of a silver dollar and refrigerate. Slice as needed.
*If using country ham, you will want to cut back on the salt
For the Pimento Cheese Grits:
- 1C ACE Basin Stone Ground Grits
- 3C Water
- 1C Heavy Cream
- Salt and Pepper to Taste
- ½C Pimento Cheese
- 1-2oz Butter
Combine water and cream in a non-reactive pot and add salt and pepper. Bring mixture to a boil. Add grits and cook to desired doneness or until grittiness has cooked out, about 45 minutes. It may be necessary to add more liquid, and you will need to stir frequently. Once grits are cooked, add pimento cheese and butter. Stir until both are completely mixed together.
For the Pimento Cheese Spread:
- 12oz Cream Cheese
- 1C Mayonnaise
- 2T Sriracha
- 1lb Shredded Cheddar Cheese
- 3ea Red Peppers roasted and chopped
- 12cl Roasted Garlic, chopped
- Salt and Pepper to Taste
Mix cream cheese, mayonnaise and sriracha until smooth. Depending on use, either mix cheddar in by hand or mixer. Add red peppers, roasted garlic, salt and pepper.
For more recipes and wine pairings from Brays Island’s incredible culinary team and sommelier, check out the blog section of the Brays Island website.
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