A simple, elegant dinner — pan-seared swordfish over rice, topped with blistered cherry tomatoes, marinated artichoke hearts, capers, garlic, lemon, and butter.
Ingredients
Method
- Start the rice in the rice cooker.
- Season the swordfish steaks simply with salt and pepper.
- Heat a pan over medium-high heat and pan-sear the swordfish until cooked through, then remove and set aside.
- In a separate pan, blister the cherry tomatoes over medium-high heat until they start to burst.
- Add the marinated artichoke hearts, capers, and garlic to the pan with the tomatoes, and toss to combine.
- Finish with a squeeze of lemon juice and a pat of butter, stirring until melted and glossy.
- Serve the swordfish over rice, topped with the tomato-artichoke-caper mixture.
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