So I have had this obsession recently with Campari. This bitter and floral liquor has been my lower alcohol percentage break from whiskey lately and then I realized... why not cook with it! So I made this dish two days ago and stewed baby grape tomatoes in agave nectar, white wine, and Campari. Low and behold I give you... Grilled Swordfish + local roasted yams + Campari tomatoes + mint chimichurri + local watercress
