Swordfish steaks have incredible flavor and are dense with nutrition. This fish is the perfect alternative for poultry or red-meat heavy diets. Swordfish is light and clean in flavor but still has a meatiness to satisfy any carnivorous cravings. This recipe makes for a wonderful Spring meal. You will love the earthy seasonings in contrast to the sweet coulis.
Seared Mediterranean Swordfish with Forbidden Rice and Blackberry Coulis
Swordfish and Spice Rub:
1/2 cup chopped onion
2 garlic cloves, chopped
2 teaspoons caraway seeds
2 teaspoons ground coriander
1/2 teaspoon cayenne pepper
6-ounce swordfish steaks (about 3/4 to 1 inch thick)
1 tablespoon olive oil
1 1/2 tablespoon olive oil
1 medium onion, chopped
1 cup forbidden (black) rice
1 bay leaf
1 clove garlic
1 3/4 cup gluten-free vegetable or chicken broth
Kosher salt, to taste
Ground pepper, to taste
2 cups rinsed fresh blackberries
3/4 cups sugar
1/4 cup lime juice
Combine chopped onion, chopped garlic cloves, caraway seeds, ground coriander and cayenne pepper in bowl of processor.
Process until onion and garlic are very finely chopped and past forms.
Spread spice rub on each side of swordfish steaks, dividing equally. (spice rub-coated fish can be prepared 4 hours ahead to marinate. Cover separately and refrigerate.)
Prepare sauté pan (medium-high heat) and add 1 tablespoon olive oil. Sear swordfish steaks until fish is just cooked through, about 4 minutes per side. Transfer fish to plates.
Heat oil over medium heat in a 3- or 4-quart pot.
Add onion to hot oil and cook translucent, stirring occasionally, about 3-5 minutes.
Stir in rice, bay leaf and garlic clove. Stir to coat rice with oil and lightly toast it, about 1 minute.
Stir in broth, season with salt and pepper and bring to a boil.
Cover pot and reduce heat to a slow simmer.
Cook until rice is tender and liquid is mostly evaporated, 30 to 35 minutes.
In a 3- to 4-quart pan, combine blackberries, sugar and lime juice.
Bring to a boil over medium-high heat, then reduce heat and simmer, stirring occasionally, until berries begin to disintegrate and mixture starts to thicken, about 15 minutes.
Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula; discard seeds and skins.
Serve coulis warm.