Swordfish Onkey Recipe
Pan Seared Swordfish/Capers/Tomatoes/White Wine Citrus Sauce/Rice/Asparagus
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Ingredients
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Main Ingredients
Vegetables and Sides
Seasoning and Oil
Method
Preparation
- 1
Cook the Rice
Rinse the white rice under cold water until the water runs clear. In a saucepan, combine 1 cup of rinsed rice with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- 2
Prepare the Asparagus
Trim the tough ends off the asparagus. Steam or blanch the asparagus in boiling water for 3-5 minutes until bright green and tender-crisp. Drain and set aside.
Cooking the Swordfish
- 3
Sear the Swordfish
Season both sides of the swordfish steaks with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once hot, add the swordfish steaks and sear for 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and keep warm.
- 4
Make the Sauce
In the same skillet, add 1 tablespoon of olive oil and minced garlic. Sauté for about 30 seconds until fragrant. Add the cherry tomatoes and capers, cooking for 2-3 minutes until the tomatoes start to burst. Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the skillet. Allow the sauce to simmer for 3-4 minutes until slightly thickened.
- 5
Combine and Serve
Return the swordfish to the skillet, spooning the sauce over the top. Cook for an additional minute to heat through. Serve the swordfish on a bed of rice with asparagus on the side, drizzled with the white wine citrus sauce.
