Grilled Swordfish with Creamy Walnut Sauce
In 2007, the Boston Red Sox brought up Dustin Pedroia from the minors and he produced 8 HR, 50 RBI, a .317 Batting Average, a Rookie of the Year award, and a World Series Championship ring for only $380,000. Talk about value! This is the same concept that 90+ Cellars, a relatively new and local company, offers with their wine. 90+ Cellars, “is taking advantage of the current economic conditions and purchasing high quality and highly rated finished wines direct from wineries at a discount and passing the savings on to our customers. Our primary selection criteria for wine opportunities is not just price and availability – the wines we purchase must have a pedigree of 90 or higher ratings, best buy or gold medal accolades from major publications. Other companies that offer this concept are usually buying the winery’s excess or distressed wine that they cannot sell on their own for pennies on the dollar. We are buying the winery’s best and most highly rated finished wine, which they would normally sell under their own label. Wineries are willing to sell to us because they either produced more than they need or sales may have slowed down. The wineries in return are promised complete anonymity, which we take very seriously.”
I think that this is an amazing concept and it gives the consumer a chance to try some wines that they typically might not splurge for but now are able to afford and enjoy. I decided to pair the 2007 “Lot 6″ Barossa Valley, Australian Chardonnay with my grilled swordfish dish. I picked up a thick slab of fresh swordfish from Yankee Lobster and seasoned it with fresh thyme, salt, and pepper.
While fighting off the nagging rain, I managed to get out onto my deck and grill the fish to perfection without getting soaked. Due to the density and weight of the swordfish, I decided to pair the fish with a sauce that is typically reserved for something other than seafood. I made a creamy walnut sauce in the blender by pureeing buttermilk soaked bread, garlic, thyme, and toasted walnuts to a smooth consistency. When the rich, nutty sauce was spooned over the grilled swordfish it didn’t overpower the meaty flesh at all.
The fish was still moist and flavorful, while the herbaceous cream sauce tied the fresh fish together with the sweet, roasted butternut squash. I added some steamed Swiss Chard to the dish to give it some bitterness and acidity. The Lot 6 Chardonnay was surprisingly rich despite no oak barrel aging, and it paired beautifully with this dish. The tropical fruit, and pineapple aromas were pleasing, followed by some intense complexity and peach flavors on the palate.
There was plenty of acidity on the finish which I consider to be a key component to being a great food friendly wine; just what was needed to cut through the creamy walnut sauce. The finish seemed to linger forever with subtle honey and citrus flavors; only fading due to another heaping fork-filled bite. Even though all of the components to this dish are extremely rich and wintry, I was still able taste the swordfish because of its meaty texture. Of all white fish, the swordfish is the most dense and almost has the consistency of chicken.
Don’t be afraid to throw rich flavors at bold pieces of fish like swordfish or salmon… they can handle it. If you’re looking for high quality wines at an affordable price, make sure you pick up some 90+ Cellars; it’s like driving a Mercedes and paying for a Mercury.
Tags: 90+ Cellars, Chardonnay, Creamy Walnut Sauce, Grilled Swordfish
