Grilling some swordfish and pork tenderloin and have a Frederic Emile '00 and was looking for any spices that would go nicely. Thanks in advance!
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This doesn't really address your question, but last fall I made swordfish using this recipe, and it was delicious. We had a 2000 Albert Mann Pinot Gris Furstentum with it, and it was a wonderful match.
That said, I think with a wine like '90 FE it would be best to keep the fish simple-- I'd use just salt and a small squeeze of lime or lemon. I've had that wine before, and it has clear apple and lime notes, so a light citrus dressing should go well.
That said, I think with a wine like '90 FE it would be best to keep the fish simple-- I'd use just salt and a small squeeze of lime or lemon. I've had that wine before, and it has clear apple and lime notes, so a light citrus dressing should go well.
Wow!! This turned out great!!! I know a month ago there were some orange juice bashers, but it worked great!http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13339,00.html
The only thing I changed was, didn't have any limes, used EVOO instead of vegetable and didn't make the ragout. TASTY!!
The only thing I changed was, didn't have any limes, used EVOO instead of vegetable and didn't make the ragout. TASTY!!
1/4 cup sliced garlic cloves
2 cups vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
1/8 cup fresh orange juice
3 sprigs fresh rosemary
8 whole peppercorns
12 (8-ounce) pieces swordfish
Roasted Artichoke Ragout, recipe follows
Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with roasted artichoke ragout.
ROASTED ARTICHOKE AND TOASTED PINE NUT RAGOUT:
6 whole artichokes, cleaned
Lemon and salt
4 tablespoons butter
Salt and pepper, to taste
2 tablespoons sliced garlic
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
1 1/4 quarts roasted chicken veloute sauce
1 cup pine nuts, toasted
Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter. Yield: 12 servings
2 cups vegetable oil
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup balsamic vinegar
1/8 cup fresh orange juice
3 sprigs fresh rosemary
8 whole peppercorns
12 (8-ounce) pieces swordfish
Roasted Artichoke Ragout, recipe follows
Steep garlic in the vegetable oil by adding both at room temperature to a saute pan. Bring to a boil, then remove from the heat and let sit for 10 minutes. Add all of the remaining ingredients except the fish. Let the marinade cool, then add the fish. Marinate for 6 to 8 hours, refrigerated. Season with salt and pepper. Preheat grill. Grill the fish on both sides until cooked through. Serve with roasted artichoke ragout.
ROASTED ARTICHOKE AND TOASTED PINE NUT RAGOUT:
6 whole artichokes, cleaned
Lemon and salt
4 tablespoons butter
Salt and pepper, to taste
2 tablespoons sliced garlic
3 tablespoons minced shallots
1 tablespoon chopped fresh thyme
2 tablespoons chopped fresh Italian parsley
1 1/4 quarts roasted chicken veloute sauce
1 cup pine nuts, toasted
Poach the artichokes in water with lemon and salt. Drain and cool. Cut the artichoke hearts into quarters. Preheat the oven to 350 degrees. Roast the artichokes in a pan with 1 tablespoon butter and salt and pepper.
Saute the garlic and shallots in 1 1/2 tablespoons of the butter. Add the artichokes and toss together. Add the veloute and pine nuts and bring to a gentle simmer. Add the herbs and adjust the salt and pepper. Swirl in the remaining 1 1/2 tablespoons butter. Yield: 12 servings
quote:Originally posted by vinosnob:
Wow!! This turned out great!!! I know a month ago there were some orange juice bashers, but it worked great!http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_13339,00.html
The only thing I changed was, didn't have any limes, used EVOO instead of vegetable and didn't make the ragout. TASTY!!