Iowa Recipe Quest-Cooking With Iowa’s Brews, Wines, & Spirits: Grilled Swordfish Sandwich w/ Cedar Valley Chardonel Swiss Cheese Dip

It’s a Chardonel kind of day…And its swordfish season somewhere. Batter up, Cedar Valley Winery!

Chardonel: Cedar Valley Winery-Batavia, IA

Tim was the fishmonger serving up the fresh seafood at the North Dodge Hy-Vee in Iowa City, today. You’re officially on a recipe quest, Tim. Looks like you have just what it takes for this journey. Have a glass of Chardonel on JayJay.

We’re in the middle of summer which means our outside propane powered cooking device is getting a full workout. The recent days have been warm and that makes sipping on a crisp glass of Iowa white wine even more refreshing. So great that I can’t help but have my pinkie finger up while I type this.

Prep Time: 10 minutes Cook Time 20 Minutes Yield: 2 Very Large Samiches

For the Chardonel Swiss Cheese Dip:

12 oz finely shredded Swiss Cheese
1 tbls cornstarch
1 cup Cedar Valley Chardonel
1 tbls drained capers
2 oz drained pimentos
Juice from 1 lime
4 tbls very cold unsalted butter sliced into 4 chunks
1/2 tbls dried dill weed
Pinch of kosher salt and black pepper

If you have a fondue pot, then by all means use that. And we’re all very impressed. If you just realized that it’s no longer 1976 and not every Tom, Dick, and Harry has a fondue pot, then use any enamel pot you might have. And that last phrase is a little outdated. Let’s modernized that a little. Not every Trevor, Dakota, and Harper has an enamel pot. OK, use a regular saucepan. We need to move on. Pour the Chardonel into the pot on high heat. Bring the wine to a high simmer. While the wine comes to a simmer, put cornstarch and cheese into a mixing bowl and mix together. When the wine is at a high simmer, add the capers, pimentos, and lime juice and reduce heat to medium. Next add one chunk of butter at a time whisking constantly until each chunk is completely melted. Add cheese a few ounces at a time whisking constantly. When all the cheese is melted turn the heat to the lowest setting possible. The Swiss cheese dip should be creamy and velvety in texture. You know this because you stuck your finger in it and quickly put it in your mouth.

For the Swordfish Sandwich: Preheat oven to 400 degrees for the Ciabatta. Set grill to high.

1 loaf Take & Bake Ciabatta
2 ripe tomatoes of your choice sliced
1 yellow onion sliced
5 oz Mini Greens Salad Mix
2 swordfish steaks
2 tbls extra virgin olive oil
1 tbls Tones Roasted Garlic Seasoning Mix
Pinch of kosher salt and black pepper

This is looking pretty good, my friends. Pop that loaf of bread in the oven and set the timer for 10 minutes. Next, spread the olive oil and roasted garlic seasoning onto both swordfish steaks on each side. Cut the skin off if you must, but don’t even think about discarding that bloodline. It’s the best part of the steak and is the equivalent to trimming off all the fat on a NY Strip Steak. Don’t do that. It makes me very nervous knowing that people are doing that. Place the steaks on the grill and take in that sizzle for a few seconds and turn the heat to low. Cook each side for about 3 minutes each. Shorter if you want it on the rare side which is also delicious. I like your style, dude. Take the bread out of the oven and watch those mittens of yours, it’s going to be hot.Once cooled slightly, cut four slices of bread and build your masterpieces. Dunk that swordfish sandwich into the Chardonel Swiss Cheese dip and smash. Kettle cooked sea salt and vinegar chips are great to have as a sidekick. Dunk them into the dip too. As if I had to tell you that. Thanks for questing!