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
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)
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Swordfish & Citrus Rice?
The preparation time for Swordfish & Citrus Rice with a toasted almond & sun-dried tomato salad is between 25 and 40 minutes.
What is the total time required to make Swordfish & Citrus Rice with a toasted almond & sun-dried tomato salad?
The total time required to make Swordfish & Citrus Rice with a toasted almond & sun-dried tomato salad is between 40 and 55 minutes.
How many servings does Swordfish & Citrus Rice provide?
4 servings
What are the main ingredients in Swordfish & Citrus Rice?
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
What is the nutritional information of Swordfish & Citrus Rice?
Calories: 791, Carbs: 71 grams, Fat: grams, Protein: 50.9 grams, Sugar: 10.6 grams, Salt: 1790 grams
How do I prepare Swordfish & Citrus Rice?
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. 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. 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. 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. 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. 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.
What should be prepared from my kitchen to make Swordfish & Citrus Rice?
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
How many calories does Swordfish & Citrus Rice have?
791 calories
How much fat content does Swordfish & Citrus Rice have?
grams
Woolies Products in this dish
