This recipe is an ode to George Clooney, well, really its the only cultural reference I could think of that somewhat related to Swordfish, but an ode nonetheless! George, call me …

Swordfish is a freaky looking fish with a massive spear like protrusion on its face (I know, its sounding like good eats already – right?).  After watching The Perfect Storm I had a new-found respect for how these Swordfish steaks make it to my plate, so if you make this tasty dish, be sure to treat your Swordfish with love.

I found this recipe in an Australian food magazine called ‘Delicious’ (April 2008) and this recipe has become a staple in our household because its so simple to make and super tasty.  It also sends temperamental bunnies running from the room due to the smell, so be forewarned to expect some bunny-related destruction as retribution.

Swordfish with Spiced Lemon Rice and Arugala (aka Rocket)

Serves 4

• 2 tablespoons olive oil
• 1 large brown onion, finely diced
• 2 teaspoons ground tumeric
• 1 teaspoon cinnamon
• Grated zest and juice of 1 medium lemon
• 1 1/2 cups of jasmine rice  – you can use brown rice (I did this week), but you will likely need to add more stock
• 3 cups chicken stock – you can use veggie stock too
• 2lbs Swordfish steaks – you can cut this into 1-2 inch cubes and skewer, or just cut into 1 inch strips
• 2 cups baby arugala (aka rocket)
• 2 tablespoons chopped cilantro (aka coriander leaves)
• Salt and pepper to season

Heat 1 tablespoon of olive oil in a pan, add the onion, lemon zest and spices and saute on medium heat until the onion is soft (about 5 minutes).  Add the rice and saute for another minute, then add the stock, bring to a boil cover and simmer for 10 minutes (if you use brown rice, it will take 30 minutes or so) until rice is tender.  Remove from heat, add lemon juice and cilantro and set aside.

Preheat your grill or grill pan to medium-high heat. Brush your swordfish pieces with the remaining tablespoon of oil and season with salt and pepper.  Add to grill/grill pan and cook for 2 minutes on all 4 sides.  Serve with rice and arugala.

Mmmm tasty!  Reheats really well too!