Balsamic Glazed Swordfish

J and I tried a new recipe tonight and thought we would share. It is from Rachel Ray’s 365 book. I was impressed with J “plating” the meal!

Balsamic-Glazed Swordfish with Capers and Grape Tomato—Arugula Rice
Serves 4

• 3 tablespoons cold unsalted butter
• 1 6-ounce box rice pilaf mix, such as Near East brand
• 3 tablespoons extra-virgin olive oil (EVOO)
• 4 1-inch-thick swordfish steaks
• Salt and freshly ground black pepper
• 1 small onion, chopped
• 1 tablespoon fresh thyme leaves (from a couple of sprigs), chopped
• 1 sprig of fresh rosemary, chopped
• 3 garlic cloves, chopped
• 1⁄4 cup balsamic vinegar (eyeball it)
• 2 tablespoons honey
• 1 cup chicken stock or broth
• 2 cups trimmed and chopped arugula (from 1 bunch)

• 2 minced garlic cloves
• 1⁄2 pint grape tomatoes, red or yellow, halved
• 3 tablespoons capers, drained and coarsely chopped
• 2 to 3 tablespoons chopped fresh flat-leaf parsley (a handful)
15 to 20 fresh basil leaves, shredded or torn

In a medium pot over high heat, combine 1 tablespoon of the butter, sauté the garlic for 1 minute before adding the water (1 and 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 (twice around the pan). Season the swordfish with salt and pepper, then add to the hot skillet. Cook 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 sauté 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 grape tomatoes to the rice when tossing the rice with the arugula and basil, stirring with a fork to fluff the rice and combine the greens 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, add the capers and parsley, too. Stir and shake the pan until the butter melts. Add the swordfish to the pan and coat them in the balsamic glaze. Serve alongside the arugula-basil rice pilaf.