Swordfish & Gremolata over Pappardelle Pasta
From the Summer, Club Argaux Test Kitchen: Swordfish & Gremolata over Pappardelle Pair with the 2021 Kofererhof Sylvaner Valle Isarco from our Club Argaux Summer delivery! I’m not entirely sure how this recipe came to be, but it’s certainly a staple in our household during the summer months. It’s easy and sure to blow the socks off of the guests you share it with. The flavors are unique, fresh, and vibrant. As you read the grocery list for this one, you may question the tomatillo and raise an eyebrow as to how the flavor of Dijon will make or break it. I promise you, everything works together beautifully. The tomatillo provides next level acidity while the Dijon instills a bite that sets this dish apart from any other seafood pasta with lemon and butter. You can play around with the herbs, but I have found the combination of chopped parsley, chives and mint do the trick. What I love most about this pasta is that it's delicious with crab or swordfish. I think the key here is a meatier fish - Lobster would do too! Be mindful of the serrano chiles. This pasta can have a serious spice to it if you want it to.
Ingredients:
- Swordfish or fresh crab legs
- Basil
- Mint
- Italian parsley
- Chives
- 2 tbsp. Dijon Mustard
- 1 Serrano chile
- 1 8 oz. tub of Crème Fraîche
- 4-6 tomatillos
- Lemon
- Pappardelle Pepper
- Pecorino Romano
- Sea salt
Bring water to a boil. If using Swordfish, sear or grill with lemon and pepper until ¾ of the way done. Set aside. If using crab legs, gather the meat from the crab legs and set aside. Chop Basil, Mint, Italian Parsley, and Chives. Slice the Serrano Chiles. Set aside. In a food processor, process the Tomatillos. Heat a skillet. Once the skillet is warmed, add in the Crème Fraîche and Dijon Mustard. Stir constantly until combined. Continue to stir. Set to simmer. Add ½ of the chopped herbs, all Serrano Chiles, and all the Tomatillo to the skillet with the Crème Fraîche and Dijon Mustard. Stir frequently. Add the Pappardelle to the boiling water until a touch under al dente. Chop either the Swordfish or Fresh Crab Leg meat and add to the skillet with the sauce. Combine with the Pappardelle and a tablespoon of pasta water until pasta is ‘perfectly’ al dente. Squeeze fresh lemon juice and sprinkle cracked pepper over the pasta. A touch of sea salt too. Once served, garnish each dish with the remainder of fresh herbs and Pecorino Romano. Enjoy!