Pan-seared swordfish with white wine mushroom sauce & 2021 McKahn Family Cellars Rosé of Grenache

(Photo by Carlos Sarmiento)

Ah, rosé. You can drink it all day, and you can pair it almost any which way. I still find fascinating how versatile and easy to pair are rosé wines.

My friends at McKahn Family Cellars have a sensational rosé made out of Grenache grapes, making it a delightfully intense and refreshingly flavorful wine, specially when nicely chilled.

Let‘s get cooking!

Menu: Pan-seared swordfish with white wine-mushroom cream sauce and caramelized-roasted carrots.

Wine pairing: 2021 McKahn Family Cellars - Rosé of Grenache (Shenandoah Valley, California)

Serves 2

Ingredients:

2 swordfish steaks (approximately 1/2 to 3/4 pounds each)
sea salt & cracked pepper
Extra Virgin olive oil
1 1/2 lemons (juice and zest)
3 garlic cloves
1 1/2 cup mushrooms
1/4 cup white wine
4-6 tablespoons chopped fresh basil
2 tablespoons of salted butter
1/4 cup of heavy cream
2 large carrots (cut into thinner horizontal pieces)

Directions:

Carrots:

Set oven to 400 degrees F.
Toss thinly cut carrots in a mixing bowl with a splash of extra Virgin olive oil and about 1/2 teaspoons of sea salt.
Arrange carrots on a foiled-lined baking sheet and roast in oven for 10-12 minutes or until edges begin to slight burn. Remove from oven and set aside.

Fish:

Lightly seasoned fish steaks in both sides with sea salt and freshly cracked pepper.
Add about 4 tablespoons of extra Virgin olive oil to large frying pan and heat on medium-high heat.
Carefully place fish steaks on frying pan (place steaks away from you to avoid oil splatter). Sear on each side for 2 minutes.
Remove fish from frying pan and place them on a non-stick oven proof plate and place in 400 degree F oven and continue cooking until done (approximately 10-15 minutes).

Sauce:

Using the same frying pan, add about 2 tablespoons of extra Virgin olive oil and heat on low-medium heat.
Add garlic and cook for 1 minute. Next add mushrooms and continue cooking for 3-4 minutes.
Add white wine and cook until it begins to evaporate. Next add lemon juice and zest and stir, cooking for another 3 minutes.
Add heavy cream and reduce heat to low, cooking and stirring until it simmers.
Add a pinch of sea salt and cracked pepper and the chopped basil. Stir. Return fish steaks to pan and finish cooking with sauce for 2 minutes. Remove pan from heat.

Serve it up!

To plate this delicious and good looking dish you can do like it did which is place the swordfish steak in the middle of the plate, carefully spooning a generous amount of sauce on one side of the dish and placing a few roasted carrot pieces on top of the fish.

Or you can also start by first spooning the sauce on the plate and place the dish in the middle of the dish (so that the sauce surrounds it like an island) and top off with some roasted carrots.

Bon appetit! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine...

The California Shenandoah Valley is the oldest growing region in the broader Sierra Foothills Appellation. It is the most western and lowest elevation of its sister appellations, and warm climate varietals benefit from substantial summer heat.

The hilly terrain and poor water holding capacity produce wines of richness and structure. The soil profile for much of the valley is decomposed granite derived from the Sierra Nevada mountain range, as well as sandy loam.

The high iron content gives the soil a rusted color.

2021 McKahn Family Cellars - Rosé of Grenache (Shenandoah Valley, California)