Swordfish, Gigante Beans, Fish Stock, Vegetable Stock, Chicken Stock, Brussels Sprouts, Salt, Pepper
How We Got Here:
The swordfish is line caught, portioned, and marinated in lemon zest, orange zest, thyme, and red pepper flake. We marinate this fish for 24 hours, then vacuum seal to lock in all the flavors.The gigante beans are soaked overnight and boiled in house made fish stock. All the remaining ingredients are carefully prepped and packaged ready for you, the @Home Chef, to finish the dish. Enjoy!
Sommelier Doug Smith’s
Tasting Notes/Recommended Wine Pairings
Wine Recommendation: Nigl Gruner Veltline, Freiheit Kremstal 2019 (Total Wine $23.00)
As with most fish dishes, the sauce often drives the wine pairing and this dish is no difference. Let’s try a white wine that handles the sweet and nutty notes but doesn’t overwhelm the dish. We suggest a Gruner Veltliner from Austria, where it is almost exclusively grown. There won’t be a drop of oak in any Gruner which preserves the delicate flavors. You will notice the lemon, lime and grapefruit flavors but there’s also a herbaceous note in a Gruner along with its acidity. This should marry perfectly and not cramp the Swordfish either. We suggest the Nigl Gruner Veltliner, Freiheit Kremstal, 2019 (Total Wine $23). You know this will be a good wine when you realize they have been producing wines in Austria since 700 B.C. Though we suggest you stick to a recent vintage!