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Chimi-Grilled Swordfish with Garlicky Rice

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

  • Haven’s Kitchen Herby Chimichurri

  • 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

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

This recipe is also great with our Red Pepper Romesco and Golden Turmeric Tahini sauce.

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