Caesar Swordfish with Wild Rice is a delectable swordfish dish served with fragrant spinach and wild rice topped with homemade caesar dressing. This meal is very savory and full of flavor.
1 steak of Swordfish (1 lb)
1 cup wild rice, uncooked
2 cups spinach
½ cup onion, chopped
1-2 garlic cloves, minced
*2 tablespoons olive oil to cook the fish
salt and pepper to taste for the fish
1 tablespoon olive oil to cook the vegetables
For the caesar dressing:
1/3 olive oil
¼ teaspoons hot sauce
4 anchovy filets, minced
2 tablespoons lemon juice
2-3 cloves garlic, minced
1 teaspoon dijon mustard (or similar)
1 teaspoon Worcestershire sauce
¾ teaspoon salt
1/8 teaspoon pepper
- Make the Caesar dressing: combine all ingredients for the dressing except for olive oil. Mix well then slowly incorporate the olive oil, stirring vigorously until oil has blended well with other ingredients. Prepare wild rice; continue cooking other elements. Set rice aside once finished. Season swordfish with salt and pepper on both sides. Pour a couple tablespoons of oil into an oven-safe saute pan. Cook fish for about 2 minutes on each side before placing it in the oven to cook for an additional 10 minutes at 410 degrees.
- While fish is cooking, pour olive oil in a pan and saute onions until translucent. Add garlic and cook until garlic is fragrant ( about 30 seconds). Add spinach, cooking until all leaves have wilted.
- Remove fish from the oven. Assemble the dish by spooning rice onto a serving platter first, then spinach mixture. Finally, place cooked fish on top and spoon over the caesar dressing.
** Maximize your time, start by cooking the rice. While the rice is cooking, prepare everything else.