Swordfish & Citrus Rice

Having swordfish for dinner is an event to be savoured. That means ensuring the starch and sides are on point. Luckily, we’ve done the work for you, Chef! Simply follow the recipe, and soon you will be diving into a loaded lemony risotto rice, a feta, sun-dried tomato & almond salad, and a golden-fried, perfectly spiced swordfish fillet.

Swordfish & Citrus Rice

with a toasted almond & sun-dried tomato salad

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

  • Almonds
  • Danish-style Feta
  • Fish
  • Fish Spice
  • Grated Italian-style Hard Cheese
  • Green Leaves
  • Lemon Juice
  • Line-caught Swordfish Fillet
  • Line-caught Swordfish Fillets
  • NOMU Italian Rub
  • Risotto Rice
  • Sun-Dried Tomatoes

From your kitchen:

  • Oil (cooking, olive or coconut)
  • Salt & Pepper
  • Water
  • Egg/s
  • Paper Towel
  • Butter (optional)
Photo of Swordfish & Citrus Rice
  1. ALL THE ALMONDS

    Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. GOTTO HAVE RISOTTO

    Return the pan to medium-high heat with the risotto rice and 200ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Remove from the heat and drain, reserving 1 cup of starchy water. Return to the pot and fluff with a fork. Cover and set aside.

  3. MAKE IT CHEESY

    Place 1 egg in a bowl and combine with the NOMU rub, the lemon juice (to taste) and seasoning. Stir in 1-2 tbsp of the warm starchy water to temper the egg, then mix through the rice. Add in ½ the grated cheese, a knob of butter (optional) and more starchy water, if needed. Season, cover and set aside.

  4. NUTTY SALAD

    Place the rinsed leaves in a bowl and toss with the drained feta, ½ the toasted nuts, the chopped tomatoes, a drizzle of olive oil and seasoning.

  5. SUPER TASTY SWORDFISH

    Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the fish spice. Remove from the pan and season.

  6. DELICATE & DECADENT DINNER

    Make a bed of the rich citrus rice and top with the golden swordfish. Drizzle with any remaining pan juices. Serve the dressed salad on the side and garnish with the remaining toasted nuts.

  • Almonds - 10g

  • Risotto Rice - 75ml

  • NOMU Italian Rub - 5ml

  • Lemon Juice - 15ml

  • Grated Italian-style Hard Cheese - 30ml

  • Green Leaves - 20g

  • Danish-style Feta - 30g

  • Sun-dried Tomatoes - 25g

  • Line-caught Swordfish Fillet - 1

  • Fish Spice - 15ml

  1. ALL THE ALMONDS

    Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. GOTTO HAVE RISOTTO

    Return the pan to medium-high heat with the risotto rice and 400ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Remove from the heat and drain, reserving 1 cup of starchy water. Return to the pot and fluff with a fork. Cover and set aside.

  3. MAKE IT CHEESY

    Place 1 egg in a bowl and combine with the NOMU rub, the lemon juice (to taste) and seasoning. Stir in 1-2 tbsp of the warm starchy water to temper the egg, then mix through the rice. Add in ½ the grated cheese, a knob of butter (optional) and more starchy water, if needed. Season, cover and set aside.

  4. NUTTY SALAD

    Place the rinsed leaves in a bowl and toss with the drained feta ½ the toasted nuts, the chopped tomatoes, a drizzle of olive oil and seasoning.

  5. SUPER TASTY SWORDFISH

    Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the fish spice. Remove from the pan and season.

  6. DELICATE & DECADENT DINNER

    Make a bed of the rich citrus rice and top with the golden swordfish. Drizzle with any remaining pan juices. Serve the dressed salad on the side and garnish with the remaining toasted nuts.

  • Almonds - 20g

  • Risotto Rice - 150ml

  • NOMU Italian Rub - 10ml

  • Lemon Juice - 30ml

  • Grated Italian-style Hard Cheese - 60ml

  • Green Leaves - 40g

  • Danish-style Feta - 60g

  • Sun-dried Tomatoes - 50g

  • Line-caught Swordfish Fillets - 2

  • Fish Spice - 30ml

  1. ALL THE ALMONDS

    Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. GOTTO HAVE RISOTTO

    Return the pan to medium-high heat with the risotto rice and 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Remove from the heat and drain, reserving 1 cup of starchy water. Return to the pot and fluff with a fork. Cover and set aside.

  3. MAKE IT CHEESY

    Place 2 eggs in a bowl and combine with the NOMU rub, the lemon juice (to taste) and seasoning. Stir in 1-2 tbsp of the warm starchy water to temper the egg, then mix through the rice. Add in ½ the grated cheese, a knob of butter (optional) and more starchy water, if needed. Season, cover and set aside.

  4. NUTTY SALAD

    Place the rinsed leaves in a bowl and toss with the drained feta, ½ the toasted nuts, the chopped tomatoes, a drizzle of olive oil and seasoning.

  5. SUPER TASTY SWORDFISH

    Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the fish spice. Remove from the pan and season.

  6. DELICATE & DECADENT DINNER

    Make a bed of the rich citrus rice and top with the golden swordfish. Drizzle with any remaining pan juices. Serve the dressed salad on the side and garnish with the remaining toasted nuts.

  • Almonds - 30g

  • Risotto Rice - 225ml

  • NOMU Italian Rub - 15ml

  • Lemon Juice - 45ml

  • Grated Italian-style Hard Cheese - 90ml

  • Green Leaves - 60g

  • Danish-style Feta - 90g

  • Sun-dried Tomatoes - 75g

  • Line-caught Swordfish Fillets - 3

  • Fish Spice - 45ml

  1. ALL THE ALMONDS

    Place the chopped almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.

  2. GOTTO HAVE RISOTTO

    Return the pan to medium-high heat with the risotto rice and 800ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until cooked through, 15-20 minutes. Remove from the heat and drain, reserving 1 cup of starchy water. Return to the pot and fluff with a fork. Cover and set aside.

  3. MAKE IT CHEESY

    Place 2 eggs in a bowl and combine with the NOMU rub, the lemon juice (to taste) and seasoning. Stir in 1-2 tbsp of the warm starchy water to temper the egg, then mix through the rice. Add in ½ the grated cheese, a knob of butter (optional) and more starchy water, if needed. Season, cover and set aside.

  4. NUTTY SALAD

    Place the rinsed leaves in a bowl and toss with the drained feta, ½ the toasted nuts, the chopped tomatoes, a drizzle of olive oil and seasoning.

  5. SUPER TASTY SWORDFISH

    Place a pan over medium-high heat with a drizzle of oil. Pat the swordfish dry with paper towel. When hot, fry the fish until golden and cooked through, 2-3 minutes per side (depending on the thickness of the fish fillet). In the final minute, baste with a knob of butter and the fish spice. Remove from the pan and season.

  6. DELICATE & DECADENT DINNER

    Make a bed of the rich citrus rice and top with the golden swordfish. Drizzle with any remaining pan juices. Serve the dressed salad on the side and garnish with the remaining toasted nuts.

  • Almonds - 40g

  • Risotto Rice - 300ml

  • NOMU Italian Rub - 20ml

  • Lemon Juice - 60ml

  • Grated Italian-style Hard Cheese - 125ml

  • Green Leaves - 80g

  • Danish-style Feta - 120g

  • Sun-dried Tomatoes - 100g

  • Line-caught Swordfish Fillets - 4

  • Fish Spice - 60ml

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