Spinach Fettuccine with Sea Bass and Lemongrass-Coconut Cream SauceA featured Wine Club recipe for Steele Wines.
Chardonnay from your recent wine club shipment will shine when paired with this rich and tasty seafood pasta!Yield: 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes
• 1 stalk fresh lemongrass or 1 teaspoon minced lime zest
• 3 tablespoons olive oil
• 3 tablespoons chopped shallots
• 2 tablespoons peeled, chopped fresh ginger
• 3/4 cup sliced shiitake mushrooms
• 2/3 cup white wine
• 3/4 cup broccoli florets, steamed or microwaved
• 1 and 3/4 cups unsweetened coconut milk
• 1/4 teaspoon saffron threads
• 1/8 teaspoon ground turmeric
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons minced fresh chives
• 1 and 1/2 pounds fresh sea bass, cut crosswise into 1/2-inch slices
• 1 teaspoon cornstarch mixed with 1 teaspoon cold water (optional)
• 1 pound spinach fettuccine
• 2 tablespoons toasted pine nuts
• 1/2 cup seeded and chopped tomatoes
Remove outer leaves and top dark green parts of lemongrass and trim end. Mince light-green and white parts very finely as it is rather fibrous. Reserve 1 and 1/2 tablespoons for sauce.
In a large saute pan or skillet, heat oil over medium heat. Add shallots, ginger, and lemongrass and saute for 2 minutes. Add mushrooms and continue sauteing for 4 to 5 minutes. Add white wine, increase heat and reduce wine by half. Add broccoli, coconut milk, saffron, turmeric, salt, pepper and 1 tablespoon of the chives and cook at a steady simmer for 5 to 6 minutes to reduce liquid slightly. Reduce heat to a low simmer and add sea bass. Cook, covered, for 10 minutes, stirring and turning sea bass once. Keep warm until ready to serve. Season to taste. If a thicker sauce is desired, add cornstarch mixture and simmer for two more minutes.
In a large pot of boiling salted water, cook fettuccine for 6 to 7 minutes, or until al dente. Drain in a colander, return to pot, and drizzle with a little olive oil. Keep warm until ready to serve.
To serve, combine sauce and sea bass with pasta and heat through. Divide equally into warmed soup bowls. Garnish with pine nuts, tomatoes and remaining chives.