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Cooking 101
While Chimichurri was originally meant as a sauce for steak, we think it's a great match for swordfish too. And if you have some leftover rice, this complete dinner comes together in about 8 minutes. You can add black beans or lentils to the rice too, or even some chopped spinach.
Chef Tip: As with all grilling recipes, you want to make sure your grill is hot and clean. No need to brush anything with oil. If you have a hot, clean grill, and don't futz around with the fish, it'll sear properly and flip easily after 4 minutes.
2 1lb filets of swordfish
Cooking oil
3 cups of cooked white rice (we like leftovers!)
2-3 cloves of garlic, peeled and smashed
2 handfuls of assorted fresh herbs (we used chives, dill, and parsley), chopped
Salt
Lemon
Preheat your grill or grill pan over medium-high heat. Temper the fish while the grill is heating up
Season the fish with salt, then add to the grill. Cook for 4-5 minutes, then flip, and grill for another 4-5 minutes, until you get good grill marks, the fish flips easily and the center flakes easily with a fork
Meanwhile, heat a large skillet over medium-high heat and coat the pan with oil. Add the garlic, herbs, rice and a pinch of salt. Cook, stirring occasionally until some of the rice is crisp and the herbs are bright green. Discard the garlic and serve the swordfish over the rice with a hefty drizzle of Chimichurri and a squeeze of lemon
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