Hello there! My name is Caitlin, and I am a food scientist, chef-in-training, recipe developer, & food connoisseur. I am passionate about all things cooking, from restaurants, to recipes, to ingredients, to my gear. I love shopping, curating, & sharing my tips and tricks with you, so that you can do your very best work.

INGREDIENTS

  • 2 10 ounce swordfish steaks

  • 1 pint cherry tomatoes (mixed colors)

  • 1 cup rice

  • 1 can light coconut milk

  • 1/4 c ponzu

  • 1/4 sushi rice vinegar

  • 1 tbsp butter

  • 2 tbsp olive oil

  • 3 cloves sliced garlic

  • cilantro leaves

  • juice from 1/2 lemon

  • blackening seasoning

  • 1.5 tbsp paprika

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tbsp ground thyme

  • 1 tsp black pepper

  • 1 tsp cayenne

  • 1 tsp basil

  • 1 tsp oregano

  • 1/2 tbsp kosher salt (diamond crystal)

INSTRUCTIONS

  1. Combine all blackening seasoning into a bowl, pat swordfish dry with a paper towel and season thoroughly on both sides

  2. Rinse rice with cold water and drain, place on the stove with the entire can of coconut milk

  3. Bring rice to a bowl, reduce heat to low and cover for 15 minutes

  4. Heat olive oil over medium heat, sauté garlic slices until brown and remove, put to the side for garnish

  5. Add cherry tomatoes to the pan and sauté until skins blister open

  6. Add vinegar and ponzu to the pan and reduce until sauce coats the back of a spoon, remove and put to the side

  7. In a clean pan, melt butter over low heat

  8. Add swordfish steaks and cook for approximately 5 minutes on both sides, make sure to sear the sides of the steaks as well

  9. To plate, put down a layer of rice, and one swordfish steak, spoon tomato mixture over top

  10. Top with garlic “chips”, cilantro leaves, and a squeeze of fresh lemon juice

What is summer without a beautiful piece of fish, ripe tomatoes, and herbs. This is a dish you can enjoy all year round, but peak tomato season is here!