Swordfish with roasted spring onions and zucchini

For the recipe for swordfish with spring onions and roasted zucchini, peel the spring onions and divide them in half lengthwise. Wash the zucchini and cut them into chunks. Brown both in a pan in a drizzle of oil for 5-6 minutes, then deglaze with 2-3 tablespoons of vinegar. Season with salt and pepper. Salt and pepper the two swordfish fillets and brown them in a hot pan with a drizzle of oil for less than 3 minutes on one side and for 2 minutes on the other. Let them rest for a couple of minutes, then slice them and serve them with the vegetables, completing with chopped pistachios and grated lemon zest. Food pairing: reiterate the citrus tones of the recipe with a fragrant and mineral white, such as Frecciarossa's Oltrepò Pavese Riesling Gli Orti 2018, which has elegance to spare.

Ingredients

600 2 g swordfish fillets (at least 3 cm thick)

400g new zucchini

4 red spring onions

white wine vinegar

lemon

chopped pistachios

extra virgin olive oil

salt

Pepper

Procedure

For the recipe for swordfish with spring onions and roasted zucchini, peel the spring onions and divide them in half lengthwise. Wash the zucchini and cut them into chunks. Brown both in a pan in a drizzle of oil for 5-6 minutes, then deglaze with 2-3 tablespoons of vinegar. Season with salt and pepper. Salt and pepper the two swordfish fillets and brown them in a hot pan with a drizzle of oil for less than 3 minutes on one side and for 2 minutes on the other. Let them rest for a couple of minutes, then slice them and serve them with the vegetables, completing with chopped pistachios and grated lemon zest.

GLI ORTI Oltrepò Pavese Riesling DOC

Tasting notes

Sight: bright straw-yellow color with greenish highlights.

Nose: intense and fruity, with pleasant notes of apricot and 

tropical fruit. Palate: rich and velvety, with an optimal balance between fruit and minerality. Elegant aftertaste with hints of apricot and almond.