(Photo by Carlos Sarmiento)
Carlos' Food & Wine is bringing back fusion cuisine by combining Asian and Caribbean flavors to accentuate a wonderful swordfish steak. Add in a refreshingly aromatic French Rosé wine from Provence to nicely pair the dish and you will surely have a meal that will be très magnifique.
(Photo by Gabor Koszegi)
This is recipe is quite a quick dish to make, so it's perfect for a weekday meal or for a savory weekend treat.
Let‘s get cooking!
Menu: Grilled swordfish steak with coconut-curry cream sauce and basil infused-basmati rice.
Wine pairing: 2021 Âme du Vin Côtes de Provence Rosé (Côtes de Provence, France)
Serves 2
Ingredients
Fish:
2 (3/4 pound) pieces of swordfish steaks, with skin
Sea Salt and cracked pepper
Grapeseed oil (for coating grill grates)
Sauce:
3/4 teaspoon of ground curry
1/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground cayenne
1/2 tablespoon Thai red chili paste
1 lime leaf
Lemon juice
Lemon zest
1 teaspoon Garlic, finely minced
1 medium onion, finely chopped
1 small shallot, finely chopped
2 tablespoons of raw sugar
1/4 cup vegetable stock
1 tablespoon of Canola oil or grapeseed oil
1 (13.5 FL OZ) can of coconut cream
Rice:
1 cup of basmati rice
4 large basil leafs
Garnishes (optional):
Fresh basil leafs (small)
Fresh carrot shavings
Directions
*recommend you prepare the meal in the following order:
Rice:
Cook basmati rice according to instructions, add basil leafs to cooking pot (remove leafs when serving).
Sauce:
Sauté garlic, shallots and onions in grape seed oil. Add coriander, cardamom, cardamom, and cayenne. Cook while mixing well for about 2-3 minutes.
Add chili paste, lemon zest and juice.
Add vegetable stock, raw sugar and lime leaf and boil until reduced to a glaze, about 1-2 minutes.
Add coconut cream, stir and simmer about 10 minutes.
Fish:
Coat grill grates with grape seed oil And heat grill to approximately 350 degrees.
Season fish steaks lightly with sea salt and pepper.
Grill swordfish steaks for approximately 5-8 minutes on each side (turning fish 90 degrees after the first 4-5 minutes, so as to create cross-hatch grill marks). Turn fish over and repeat.
Serve it up!
This lovey dish should be plated individually by placing one piece of swordfish steak on the center of the dish. Spoon a nice portion of rice next to the fish.
The sauce can be lightly poured on top of the fish and/or on the side of the fish. Garnish rice with a few fresh basil leafs. As an additional garnish, you can also place some fresh carrot shavings.
Bon appetit!
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
About the wine…
Âme du Vin “Soul of Wine”embodies the sun- drenched beauty of Côtes de Provence with distinctive elegance.
2021 Âme du Vin Côtes de Provence Rosé (Côtes de Provence, France)
(Photo by Carlos Sarmiento)
(Photo by Carlos Sarmiento)
Tasting notes:
Expressive notes of fresh apricot, citrus and jasmine flower delight the senses, yielding an exceptional rosé with balance and length.
Grapes:
70% Grenache
30% Cinsault
Food pairing: as an aperitif and with canapés, soft cheeses, white meats and fresh seafood.
Thank you to Opici Wines & Spirits for providing this rehreshing and lovely Rosé.
For more information, visit:
&
—————————————————————
Decorative wine drip collar ring provided by:
(Special discount promo code: CFW15)
(Photo by Saiph Muhammad)