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  • Writer's pictureCarlos Sarmiento

Swordfish picatta, pan-fried rainbow carrots with toasted sage and 2020 Pighin Friuli Sauvignon Blanc DOC

(Photo by Carlos Sarmiento)

Sometimes I find myself looking for an excuse to open a nice bottle of wine but without spending too much time in the kitchen.

I recently got inspired to do a dish, picatta style (an Italian dish that incorporates a sauce of lemon juice, butter, parsley and capers). Preparing it in a cast iron pan is not only easy and savory but makes for a lovely presentation.

On to the kitchen, so that we may also enjoy an amazing Italian wine!

Let‘s get cooking!

Menu: Swordfish piccata with pan-fried rainbow carrots with toasted sage.

Wine pairing: 2020 Pighin Friuli Sauvignon Blanc DOC (Friuli Venezia Giulia, Italy)

Serves 2



  • 1/2 cup all-purpose flour for dredging

  • 1 teaspoon sea salt

  • 1 teaspoon fresh black pepper

  • 1 teaspoon of red pepper flakes

  • 2 fresh swordfish steaks (1/2 pound each)

  • 1 tablespoon extra virgin olive oil

  • 2 tablespoon unsalted butter

  • 4 cloves garlic, thinly sliced

  • 1/3 cup fresh lemon juice

  • 1/2 cup dry white wine

  • 2 tablespoons capers, drained

  • 1/3 cup minced fresh parsley

  • 1 Lemon, sliced


  • 2 cups of rainbow carrots, peeled and diced small bite size

  • 10-12 sage leaves

  • 10-12 parsley stems

  • 1/2 cup white onions, chopped

  • 1/4 cup extra virgin olive oil

  • Sea salt & cracked pepper



  • Combine the flour, red pepper flakes, pepper, and salt in a shallow dish. Dredge the swordfish steaks in the flour mixture and shake off any excess.

  • In a large skillet, over medium-high heat, heat the olive oil with the butter. When hot, add the fish and cook until browned on the underside, 2 to 3 minutes. Turn fish over and cook until well browned on the other side. Transfer to a platter and keep warm.

  • Add the garlic to the skillet and cook 30 seconds to 1 minute.

  • Add the lemon juice and wine to the pan and deglaze, scraping up any browned bits. Bring to a boil, turn heat to low and add the capers. Adjust the salt seasoning to taste.

  • Return the swordfish to the skillet and let the fish cook for a few minutes so that it can absorb the flavors of the sauce. Sprinkle with the parsley and serve at once, garnished with parsley and lemon slices.


  • In a large frying pan, add oil, and hear up (medium high heat). Once oil is hot, deep fry parsley stems and sage leaves. Remove from pan and place on a plate.

  • Add onions and cook on medium heat for 2 minutes. Add carrots and cook for 4 mins. Turn heat medium high and cook for 2-3 mins, add salt and pepper to taste.

  • Reduce heat to low and add parsley stems and sage leaves. Gently toss and remove from heat.

Serve it up!

For a simple, yet intimate meal such as this, presenting the fish in the cast iron pan looks just great.

As for the carrots, presenting them in a large yet shallow bowl and topped with the roasted sage leaves looks totally inviting.

Just serve from pan and bowl directly to each dish.

Buon appetito! Enjoy!

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

About the wine…

2020 Pighin Friuli Sauvignon Blanc DOC

(Friuli Venezia Giulia, Italy)

(Photo by Carlos Sarmiento)

(Photo by Carlos Sarmiento)

It was a good year, similar to recent harvests. The beginning of 2020 was dry with a strong Bora wind that led to stunted bud break. June and July were cool and rainy, bringing growth back to optimal levels.

August and September were characterized by high temperatures but an intense rainfall at the end of August avoided excessive sugar concentrations.

Overall, the quantity of grapes was slightly less than previous years but this was compensated for by a great balance of acidity and sugar concentration.

From the beginning, the white grape varieties had an excellent flavor freshness (due to a strong presence of malic acid) and aromatic profile.

Tasting notes:

Straw yellow in color with light green tints. The aroma is rich and complex with notes of yellow bell pepper, tomato leaf, and sage. This wine is dry with great body and a long, aromatic finish.


100% Sauvignon Blanc

Food pairing: Ideal with seafood, charcuterie, quiche, and vegetable dishes.


90 Points Ken's Wine

92 Blue Lifestyle

Thank you to Kobrand Wine & Spirits For providing this unique Pinot Grigio wine. Grazie!

For more information, visit:


For finding and purchasing this wine, check out Kobrand Wine & Spirits’ retail locator from

Just click on the link and enter your zip code and local stores and restaurants that feature these wines will show up!

(Photo by Artem Sapegin)

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