Swordfish Steaks with Black Olive Tapenade and Rice
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Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- For Saffron Risotto
- 5 cups chicken stock (divided)
- 4 Tbsps butter (divided)
- ½ cup onions (finely chopped)
- 1 ½ cups Arborio rice (toasted)
- ½ cup dry white wine
- ½ tsp Saffron (strands)
- 0.333 cup Parmesan (freshly grated)
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- For Tapenade
- 2 cups pitted black olives (drained)
- 2 Anchovy fillet (rinsed)
- 1 clove garlic cloves (peeled and coarsely chopped)
- 2 Tbsps Caper (drained)
- 1 Tbsp Dijon mustard
- 1 Tbsp fresh Basil
- freshly ground Black pepper (to taste)
- 1 Tbsp lemon juice (freshly squeezed)
- 2 Tbsps extra virgin olive oil
- 1 tsp red Chili flakes
- For Swordfish
- 4 Swordfish fillet (1-inch thick / 175 g | 6 oz each)
- 2 Tbsps olive oil
- coarse salt (to taste)
- freshly ground Black pepper (to taste)
- 12 cherry Tomatoes (washed; trimmed and halved)
- fresh Basil (or oregano)
Preparation steps
1.
For Saffron Risotto:
2.
In a medium saucepan over medium-high heat, bring chicken stock to a simmer. Maintain a slow simmer while making the risotto.
3.
In a heavy 4-quart pot over medium heat, melt 3 tablespoons butter; add the onion and saute until the onions are soft but not brown, about 1 to 2 minutes. Add the rice and stir with a wooden spoon for about 2 to 3 minutes, coating all the grains. Add the wine; stirring continuously until all the liquid is completely absorbed.
4.
Add the hot chicken stock 1/2 cup at a time, stirring frequently until all the liquid is absorbed. Run the wooden spoon across the bottom of the pot to make sure all the liquid is absorbed before adding the next 1/2 cup. Reserve about 1/4 cup of stock to add at the end.
5.
When the rice has cooked for about 15 minutes, add 1/2 of the dissolved saffron. Continue stirring, when all the liquid has been absorbed add the remaining saffron and stock.
6.
After about 18 minutes, when the rice is tender but firm, add the 1/4 cup reserved hot chicken stock and stir until the liquid is absorbed. Remove pot from heat and add the remaining butter and Parmesan cheese, stirring to combine. Season with salt and pepper, to taste.
7.
Transfer to warmed plates and serve immediately with grilled swordfish and tapenade.
8.
For Tapenade:
9.
Place all ingredients in the bowl of a food processor. Process to combine, stopping to scrape down the sides of the bowl. Pulse until the mixture becomes a coarse paste, about 1 1/2 minutes total. Transfer to a small bowl, set aside until ready to use.
10.
For Swordfish:
11.
Set up the grill for direct grilling and preheat to high heat.
12.
Rinse the swordfish under cold running water and pat dry with paper towels. Brush both sides of the fillets with olive oil and season with salt and pepper.
13.
Place seasoned swordfish in a fish basket or on a fish grate and place on hot grill grate. Grill for about 4 to 5 minutes on each side or until cooked through.
14.
Place fish on top of prepared risotto. Garnish with a generous spoonful of tapenade, cherry tomato halves, and sprigs of fresh oregano or basil. Serve.
