Recipe: Swordfish steaks

Swordfish happens to be one of my favorite fish to cook or grill. It is very rich and filling. The consistency holds up really well when on the grill or pan-frying.

It is not a fish that will fall apart on you. It also soaks in the flavors of a great marinade. I try to eat fish a couple times a week because it is so healthy and considered guilt-free eating. I was getting my fish from the Carson Farmer’s Market, but now that it has ended, I usually head to Trader Joes or Costco. Trader Joes always has frozen swordfish.

Ingredients 

• 4 Swordfish steaks

• 1 can diced pineapple

• 1 1/2 cups basmati rice

• 1/2 cup soy sauce

• 2 tablespoons ginger paste

• 1/4 cup apple cider vinegar

• 1/2 cup olive oil

• 1 teaspoon lime pepper

• 3 cups Miso ginger broth, chicken or veggie broth

• Handful of spinach

1. It takes about an hour for the rice to cook in a rice cooker, so that is the first thing that needs to be completed. Put 1 1/2 cups of basmati rice into your rice cooker. Drizzle with olive oil and salt. Add 2 cups miso-ginger broth and let your rice cooker work its magic. I get Trader Joes Miso-ginger broth. If you cannot find it or do not want to use it, any broth will do. Water will work as well, but it is not as flavorful as using broth.

2. Next, we will mix up our swordfish marinade. Whisk together the soy sauce, ginger paste, apple cider vinegar, olive oil and lime pepper. Pour into a plastic bag and place your swordfish steaks into the bag for about 30-45 minutes.

3. Open the can of pineapple, or dice up a fresh pineapple, and drain the juice. Chop up your spinach. When the rice has finished cooking, you can add the diced pineapple and chopped spinach. Stir it up to mix.

4. Get a skillet pan hot and ready for your swordfish steaks. Cook the swordfish on high heat for about 2.5 minutes on each side. Be careful with overcooking. Fish is never good when you butcher it with too much heat for too long. It gets really dry.

5. To plate, put a scoop of rice and place your swordfish on top. This goes great with crisp white wine.

Tara Riddle is a real estate agent at Coldwell Banker Select. She has previously worked at Comma Coffee in Carson City, baking desserts like muffins, and soups from scratch.