March 4: Balsamic Glazed Swordfish with Capers and Grape Tomato-Arugula Rice

3 tablespoons cold unsalted butter
2 minced garlic cloves
1 6-ounce box rice pilaf mix, such as Near East brand
3 tablespoons extra-virgin olive oil
4 1-inch-thick Swordfish Steaks
   Salt and freshly ground black pepper
1 small onion, chopped
1 teaspoon dried thyme
1 sprig of fresh rosemary, chopped
3 garlic cloves, chopped
1/4 cup balsamic vinegar
2 tablespoons honey
1 cup chicken stock or broth
3 tablespoons capers, drained and coarsely chopped
2 to 3 tablespoons chopped fresh flat-leaf parsley
1/2 pint grape tomatoes, red or yellow, halved
2 cups trimmed and chopped arugula
15 to 20 fresh basil leaves, shredded or torn

In a medium pot over high heat, melt 1 tablespoon of the butter and add the minced garlic. Saute for 1 minute, then add 1 3/4 cups water. Cover and bring to a simmer. Add the rice and flavor packet to the water. Stir to combine, reduce the heat, and cook for 18 minutes, covered.

While the rice is cooking, heat a large skillet over medium-high heat for the swordfish. Add 2 tablespoons of the EVOO. Season the steaks with salt and pepper, then add to the hot skillet. Cook the steaks for 4 minutes on each side.

Transfer the swordfish to a platter and cover with foil. Return the pan to the heat and add the remaining tablespoon of EVOO and the onions, thyme, rosemary, and garlic, then saute for 4 to 5 minutes.

Add the balsamic vinegar, honey, and chicken stock. Cook until the liquids have reduced by half.

While the glaze is reducing, finish the rice pilaf. Add the tomatoes, arugula, and basil to the cooked rice, stirring with a fork to fluff the rice and combine the greens and tomatoes at the same time.

Once the balsamic glaze has reduced by half, turn off the heat and add the remaining 2 tablespoons of cold butter, capers, and parsley.

Stir and shake the pan until the butter melts. Add the steaks to the pan and coat them in the balsamic glaze.

Serve the glazed swordfish steaks alongside the tomato-arugula-basil rice pilaf.

4 SERVINGS

I did not make this swordfish today. It's Friday night and I'm not supposed to have swordfish, being pregnant and all, so we were going to go out for pizza. That didn't work out, so I just took the night off from cooking and had some toast and leftovers.

I have made this before. It was a while ago, so I don't remember it exactly. The note I wrote in the cook book was "kind of bland." So, besides being outrageously expensive, that's another reason I'm glad I didn't make it. I suggest the cookbook should have for this date: Go Out For Pizza! But, hey, if you're a big swordfish fan and you're not pregnant, try this one!