Limeade Swordfish Recipe
Fresh-catch Block Island swordfish marinated in our house made limeade and grilled over oak. Served over an Anson Mills Jefferson Red rice pilaf with corn, red pepper, and onion. Topped with avocado salad and a grilled lime.
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Ingredients
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Marinade
Swordfish
Rice Pilaf
Avocado Salad
Grilled Limes
Method
Marinating the Swordfish
- 1
- 2
Marinate the Swordfish
Place the swordfish steaks in a shallow dish and pour the marinade over them. Cover and refrigerate for at least 30 minutes.
Cooking the Rice Pilaf
- 3
Sauté Vegetables
In a saucepan, heat olive oil over medium heat. Add diced onion and red bell pepper, and sauté until softened, about 5 minutes.
- 4
Cook the Rice
Add the Jefferson Red rice and corn to the pan. Stir to combine, then pour in the vegetable broth. Bring to a boil, reduce heat to low, cover, and simmer for 30-35 minutes or until rice is tender.
Grilling the Swordfish
Making the Avocado Salad
- 8
Serving
- 9
Plate the Dish
On a plate, serve a generous scoop of rice pilaf, top with grilled swordfish, and a scoop of avocado salad. Garnish with grilled lime halves.