Pan Seared Swordfish with Saffron Rice
Category
Seafood
Servings
3
Prep Time
60 minutes
Ayvaco Kitchen's Pan Seared Swordfish with Saffron Rice is a delicious seafood special that you can treat your guests or family with. This recipe will result in perfectly tender swordfish steaks with a hint of citrus and complimented by easy-to-prepare saffron rice. You will absolutely enjoy the flavors of this recipe enhanced by high quality extra virgin olive oil.
Author:
Ingredients
-
extra virgin olive oil
1.5 cups rice
2 cups of broth
2 tsp saffron
salt
-
extra virgin olive oil
3 swordfish steaks
1 cup cherry tomatoes
lemon
salt
black pepper
fresh parsley
red onion
spring mix
For Saffron Rice
For Swordfish Steaks
For Serving
Directions
For Saffron Rice
Put the rice in a dish, add 2 tsp salt and soak in warm water for 15 minutes. Then rinse the rice well to remove starch.
Add generous amount of extra virgin olive oil to your pan and toast the rice on medium heat for a few minutes.
Add broth, saffron and desired amount of salt. Then stir until mixed.
Cover and cook on low heat for 20 minutes. Stir at least once while cooking.
For Swordfish Steaks
In a heavy bottomed pan ( preferably cast iron ) on medium heat, warm up a quarter inch of evoo until rippling. Steaks should sizzle on contact. Sear steaks on each side for 30 seconds.
Start basting the steaks.
Squeeze juice of one lemon into the pan.
Add salt & pepper to the steaks and continue basting, flipping the steaks every 20-30 seconds until brown.
When the steaks are brown, add the cherry tomatoes to the pan and cook for 2 more minutes.
For serving
Chop fresh parsley and red onion to garnish.
Serve with salad and saffron rice.
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