RECIPE: Swordfish with fennel, olives, and thyme

BY BILL ST. JOHN
Significant numbers of people enjoy red wine with fish, beyond the impending pairing of Rosh Hashanah’s gefilte fish with Manischewitz. Red wines carry more tannin than do whites, an element that scours fish oil from the palate. White wine’s more assertive acidity can do the same, although often less successfully.