Grilled Argentinian Swordfish

4
Servings
10m
Prep Time
20-25m
Cook Time
30m
Ready In


"A simple swordfish steak dish - marinated, grilled; and, served over spicy black beans and yellow rice. Now, you can buy a store brand chimichurri; however, I suggest that you make your own. There is nothing better than fresh made when possible. Prep time does not include time for the fish to marinate."

Original recipe yields 4 servings
OK
  • FOR FISH
  • FOR CHIMICHURRI
  • FOR RICE

Nutritional

  • Serving Size: 1 (739.1 g)
  • Calories 1386.2
  • Total Fat - 61.6 g
  • Saturated Fat - 13.3 g
  • Cholesterol - 134.6 mg
  • Sodium - 2330.2 mg
  • Total Carbohydrate - 145.6 g
  • Dietary Fiber - 21 g
  • Sugars - 21.4 g
  • Protein - 63.5 g
  • Calcium - 360.8 mg
  • Iron - 10.8 mg
  • Vitamin C - 151.7 mg
  • Thiamin - 1.4 mg

Step 1

Orange ... I used 2 tangerines for this recipe; any small sweet orange. 1 orange is zested and juiced for the chimichurri; 1/2 grilled for the fish. Then, the last orange is juiced in the rice.

Step 2

Chimichurri ... Add everything except the olive oil to a food processor; and, pulse a couple of times until combined. Slowly drizzle in the olive oil until you have a smooth sauce. The chimichurri will be used as a marinade; but, also used as a condiment and sauce for the fish and rice. Reserve 2/3 cup for the marinade; and, transfer the rest to a small bowl, cover with plastic wrap - and, refrigerate. This will be the sauce over the fish and rice.

Step 3

Marinade ... Add the 2/3 cup of the marinade to a plastic bag or glass pan; and, add the swordfish. Either close the bag; and lightly shake until the swordfish is coated. Or, flip the steaks in a pan, until coated; and, cover with plastic wrap. Refrigerator at least 30 minutes, up to 2 hours; but, no longer. I usually let it go the full 2 hours.

Step 4

Once the fish has marinated; remove from the refrigerator and the marinade. Make sure to discard the marinade. And, let the fish rest on the counter to take the chill off. You never want to cook with cold seafood.

Step 5

Rice ... As the swordfish rests on the counter, prepare the rice. Cook the rice according to package directions, in either vegetable broth or water. Once the rice is done; add the beans, scallions, pimentos, and orange juice. Mix, cover; and set to the side. The heat from the rice will heat up the other ingredients.

Step 6

Fish ... I like to use a grated griddle for this. Now, if you only have a flat grill pan or cast iron pan; that is fine. I just love the grill marks that the grated grill gives you. Season the swordfish steaks with salt and pepper on both sides; then, grill on medium high heat for 3-4 minutes per side. You want to get a nice sear/char on the first side before flipping it. Like most whitefish, you want it firm to the touch, heated through, not pink or raw; and, opaque. As the fish cooks; grill the half of orange, cut side down on the pan as well. You will squeeze this over the fish once it is done.

Step 7

Serve and ENJOY! ... Pretty easy - just plate the rice and beans on a serving platter; top with the grilled swordfish - then, finish with the chimichurri. Other than the time for the fish to marinate ... it really only takes about 25 minutes to cook the rice and fish. On the side, a fruit salad would be perfect.

Tips & Variations


No special items needed.

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