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
Combine all blackening seasoning into a bowl, pat swordfish dry with a paper towel and season thoroughly on both sides
Rinse rice with cold water and drain, place on the stove with the entire can of coconut milk
Bring rice to a bowl, reduce heat to low and cover for 15 minutes
Heat olive oil over medium heat, sauté garlic slices until brown and remove, put to the side for garnish
Add cherry tomatoes to the pan and sauté until skins blister open
Add vinegar and ponzu to the pan and reduce until sauce coats the back of a spoon, remove and put to the side
In a clean pan, melt butter over low heat
Add swordfish steaks and cook for approximately 5 minutes on both sides, make sure to sear the sides of the steaks as well
To plate, put down a layer of rice, and one swordfish steak, spoon tomato mixture over top
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!