Passing by the fish case in the market, I noticed some very fresh swordfish. I decided to buy some and complement the richness of the fish by adding the aromatic flavors of lemon, rosemary, and garlic.
Orzo is a rice shaped pasta. It gives a lighter feel than larger pasta. Fresh spinach gives a vibrant color and adds flavor. I added it after the orzo is cooked so that it just wilts in the heat of the pasta.
HELPFUL HINTS:
- Other short-cut pasta such as penne or elbow can be used.
- Two crushed garlic cloves can be used instead of minced garlic.
- You can use 2 teaspoons sugar in place of honey.
Rosemary Lemon and Garlic Swordfish
Yield 2 servings. Recipe by Linda Gassenheimer
Zest of 1 lemon
2 tablespoons lemon juice
11/2 tablespoons olive oil, divided use
1 teaspoon minced garlic
2 tablespoons fresh rosemary, 2 teaspoons dried rosemary
2 teaspoons honey
Two 6-ounce swordfish steaks
1 tablespoon drained capers
Mix lemon zest, lemon juice,1 tablespoon olive oil, garlic, rosemary and honey together in a small bowl for the sauce. Place a medium-size nonstick skillet over medium-high heat. Add the sauce to the skillet and cook 2 minutes. Remove the sauce to the bowl and add the remaining 1/2 tablespoon oil to the same skillet Add the swordfish steaks to the skillet. Saute 4 minutes. Turn steaks over and spoon the sauce over the swordfish. Cover the skillet with a lid and cook 4 minutes. A meat thermometer should read 130 degrees. Place the steaks on two dinner plates and spoon the sauce and capers on top.