Description
Savor the delightful flavors of tender garlic butter swordfish paired with fragrant herbed rice, creating a quick and memorable dining experience. Perfect for weeknight dinners or special occasions.
Ingredients
Scale
- 2 thick swordfish fillets (about 6 oz each)
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1 cup long-grain rice (jasmine or basmati)
- 2 cups water
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
Instructions
- Rinse swordfish fillets under cold water and pat them dry with paper towels.
- In a medium saucepan, combine 1 cup of long-grain rice with 2 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes until tender.
- While the rice cooks, melt 3 tablespoons of unsalted butter in a large skillet over medium heat. Add minced garlic and sauté until fragrant for about one minute.
- Carefully place the swordfish fillets into the skillet, seasoning them generously with salt and pepper. Cook each side for about four minutes or until golden brown and flaky.
- Once the swordfish is almost done, stir in half of your chopped parsley and dill into the skillet for added freshness right at the end.
- Fluff the cooked rice with a fork and mix in remaining herbs. Plate by placing a scoop of herbed rice alongside your beautifully seared swordfish fillet and drizzle with any remaining garlic butter from the skillet.
Nutrition
- Serving Size: 1 swordfish fillet (170g) with herbed rice (120g)
- Calories: 430
- Sugar: 1g
- Sodium: 330mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 80mg
Keywords: For extra flavor, consider adding lemon juice to the herbed rice. Feel free to substitute swordfish with firm-fleshed fish like tuna or mahi-mahi. Pat your fish dry before cooking for better searing results.