I’ve actually made a dish like this for years, and it’s freaking delicious no matter what type of fish I’ve used, whether it’s Mahi, Tuna, Swordfish or even Mackerel. I’ve served this hot off the grill, but it’s even better after a few hours—that time allows the sauce to soak into the fish and really permeate each bite with flavor.
With a high acid marinade, this type of recipe demands a high acid wine, yet one that is deeply flavored and able to handle the rich layering of flavors the sauce contributes to the dish. While there are several suitable options available for use here, I fall back on two, Fiano di Avellino from Italy and Grüner Veltliner from Austria. Both tend to be bright, juicy wines with moderate amounts of fruit, but tons of savoriness that stands up to the olives, onions, capers and peppers in this dish. Try Terradora’s Fiano or Brundlmayer’s Grüner Veltliner Kamptal Terrassen for a spectacular pairing.