Storytime Cellars 2019 Chardonnay is a fruitier and leaner Chardonnay than our Bookshelf Wines Chardonnay, its an unoaked wine that shows hints of tropical fruit like starfruit and pineapple. Pair it with dishes such as this this Swordfish Piccata. The crispness of the wines goes well with delicate foods.
Plan ahead to serve with wilted greens, mashed potatoes, and asparagus. Pour a glass of wine and review the recipe.
Pour another glass of wine and begin…
For the swordfish picatta you will need:
3 Swordfish steaks
1/2 cup Bookshelf Wines' Storytime Cellars 2019 Chardonnay to cook with too
1/2 cup flour (or gluten free almond flour)
1 tsp salt
1 tsp black pepper
1 tbsp California Olive oil.
2 tbsp butter
4 cloves garlic
2 tbsp capers
1/3 cup lemon juice
1/3 cup minced parsley (plus some for garnish)
Thinly sliced lemon garnish
Of course fresh herbs and spices are always best. But don’t let that stop you.
Dredge the swordfish in a flour/pepper/salt mixture. Have more wine.
Heat olive oil and butter in a large skillet. Medium high. Brown the swordfish well about two to four minutes, flip and brown again. Remove swordfish.
Create the sauce! Refill your glass, add minced garlic to the pan, go about 40 seconds until it smells awesome. Add lemon and wine. Deglaze. Let this boil breifly then turn down heat to low. Refill your wine glass.
Add the capers. Check your wineglass.
Return swordfish to the pan and let everything combine well a few minutes.
Pour more wine for yourself.
Create beds of wilted greens (beetroot, spinach, chard etc) and mashed potatoes on a plate. Float the swordfish piccata on top, place asparagus at the edge, dressed with fresh lemon slices. And, a glass of wine.
Rather than these veges you could just go with any starch: pasta, polenta, rice)
For a vegetarian option, try this with seitan instead (chick pea, wheat, or soy flour.)
Good job!! Time to relax with a glass of wine.