It was one of those nights. I just wanted an easy dinner I could throw on the table with minimal fuss, but I wasn’t in the mood for fast food or take out. I wanted something nourishing.
I had several packs of swordfish filets from Trader Joe’s in the freezer, and they looked good. But what to do with them??
Then my eyes landed on a jar of Rose Romano’s Italian Peppers in my pantry, the perfect condiment to a light fish dinner. I hopped online for swordfish grilling instructions. I had some swiss chard from the CSA in the fridge, and we always have rice in our pantry. Dinner was as good as done.
I defrosted the swordfish for few hours in the fridge. Then I brushed it with olive oil, sprinkled it with salt and pepper, and grilled it till it was just cooked through. A sprinkle of fresh lemon juice was the perfect finishing touch.
While the fish was grilling, I steamed the brown rice and sautéed my swiss chard. I removed the fish from the grill and plated it atop a bed of rice and sautéed swiss chard. I sprinkled it with fresh minced parsley and served it with a glass of dry red wine. It was the perfect summer dinner! Even the kids lapped it up!
- 4 swordfish steaks
- 1 jar Rose Romano's Italian Peppers
- 2 bunches Swiss Chard
- 2 cups brown rice
- olive oil
- salt and pepper
- 1 lemon
- 2 Tbsp minced fresh parsley and/or basil
- Brush swordfish steaks with olive oil and sprinkle generously with salt and pepper on all sides.
- Heat your grill to medium-high.
- Grill swordfish steaks till desired doneness (about 5 minutes per side, depending on the size of the steaks.
- Meanwhile, steam rice and sauté swiss chard.
- Plate swordfish atop rice and swiss chard; sprinkle with fresh lemon juice.
- Spoon 2 Tbsp Rose Romano's Italian Peppers on top of the fish; sprinkle with minced fresh parsley or basil.
- Serve immediately.