We are all admirers of the holiday tradition of the Feast of the Seven Fishes, with its festive reminder that the flavors of the sea are satisfying not just in summer, but also through the depths of winter. Thinking forward to the many weeks of winter after the holidays, six Pittsburgh chefs took us on a deep dive into seafood-powered dishes that will brighten the season of chill and gloom with their memorable flavors. In keeping with this issue’s focus on Lake Erie wines, TABLE Magazine’s wine expert Adam Knoerzer pairs each dish with wine from the region.
A rarity, pumpkin swordfish comes from fish whose diet is particularly rich in shrimp and krill. Their nutrients color the meat a delicate orange. Chef Edwin Smith grills this unusual delicacy, garnishes it with asparagus and seasoned king crab, and then finishes the plate with his lemony Hollandaise sauce. The dish is as striking as it is delicious.
GRILLED PUMPKIN SWORDFISH WITH ALEPPO PEPPER OSCAR & HOLLANDAISE SAUCE RECIPE
INGREDIENTS FOR THE PUMPKIN SWORDFISH
4 oz king crab, shelled
10 oz pumpkin or other swordfish fillet
½ tsp Aleppo pepper powder
½ tsp granulated honey
½ tsp sea salt or kosher salt
5-6 pieces blanched asparagus
INGREDIENTS FOR THE HOLLANDAISE SAUCE
3 large egg yolks, room temperature
1 tbsp freshly-squeezed lemon juice, room temperature
1 tsp prepared Dijon mustard
1/4 tsp sea salt or kosher salt
1 dash Tabasco sauce
1 stick (1/2 cup) unsalted butter
INSTRUCTIONS
1. Turn the grill to high and preheat the oven to 250 degrees. Set the oven rack at the upper middle level. Lightly grease a small sheet pan, place the crab on this, loosely cover it with foil, and set aside.
2. Season the swordfish all over with the Aleppo pepper, honey, and salt. Grill on high heat for 5 minutes per side. Move carefully to cooler side of grill to keep warm.
3. Melt the butter over medium heat and keep hot. Put the foil-covered crab on the upper middle oven rack. Just heat through, about 5 minutes.
4. While the crab is heating, make the Hollandaise sauce. On high speed, beat together the egg yolks, lemon juice, mustard, salt, and Tabasco.
5. In a very thin stream, slowly add the hot butter as the mixer is continuing to run. Hollandaise should be creamy, thick, and glossy. Taste and adjust seasoning as needed.
6. Plate the swordfish, topping it with the asparagus and crab. Drizzle with the Hollandaise and serve immediately.
SUGGESTED WINE PAIRING
21 Brix Gewürztraminer: This wine will sing alongside the rare type of swordfish. Its heavy aromatics and light spiciness will stand up nicely to the dish.
RECIPE BY CHEF EDWIN SMITH, MONTEREY BAY FISH GROTTO / STYLING BY ANNA CALABRESE / PHOTOGRAPHY BY DAVE BRYCE
TRY THESE OTHER WINTER SEAFOOD RECIPES:
Seared Salmon with Borscht Risotto & Horseradish Crème Fraîche
Cod & Potato Chowder with Coconut Milk, Lime & Cilantro
Steamed Striped Bass with Ginger & Scallions
Roasted Oysters with Cornbread, Leek & Banana Pepper Crumble