Saturday, April 23, 2011

Broiled Swordfish Kebabs with Lemon Parsley Basmati Rice

Last weekend we had friends for dinner.  I typically do some over-the-top dish that stresses me out and turns out somewhat imperfect.  For this particular dinner, Mike convinced me to keep things simple.  It ended up being the best dinner ever.

We started with a light and refreshing Citrus Salad with Sherry Dressing.  For the main course, I made the Swordfish Kebabs described below atop a bed of Lemon Parsley Rice.  For dessert, I served a Brookie with vanilla ice cream.  The result was one of the most enjoyable dinners we've had yet and going to bed without feeling painfully full.

Ingredients for Kebabs:
1 1/2 lbs swordfish steaks
A scant 1/2 cup fresh-squeezed lemon juice
2 garlic cloves, crushed
A scant 1/2 cup olive oil
2 green bell peppers, cut into large pieces
2 medium red onions (the recipe calls for 4...this is WAY too much)
1 small container fresh mushrooms, cleaned
1 bunch parsley
Salt and freshly ground black pepper




Ingredients for Lemon Parsley Rice:
1 3/4 cup chicken broth (for a less-intense flavor, sub 3/4 cup water for 3/4 cup broth)
1 cup Basmati or other Long Grain Rice
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
1 teaspoon fresh grated lemon peel
2 teaspoons fresh-squeezed lemon juice
2 teaspoons olive oil

Directions:
Prep the Swordfish:
Dice the swordfish steaks into 1-1 1/2 inch cubes, place in a bowl, season with salt and pepper and pour over half the lemon juice and crushed garlic.  Cover and marinate in fridge for 1 hour, or more.




Make the Rice:
In a 3-quart saucepan, heat the broth to boiling.  Stir in rice and salt; heat to boiling. Reduce heat; cover and simmer without lifting lid, until rice is tender and all liquid has been absorbed, 18 to 20 minutes. While rice is cooking, prepare Kebabs.

Make the Kebabs:
Turn on broiler and move rack to uppermost spot in the oven.  Skewer the fish, alternating with pieces of bell pepper, the onion halves and mushrooms.  Mix olive oil and extra lemon juice in a small bowl.  Place skewers on a broiling dish and lightly brush with olive oil.  Place pan under the broiller, and cook for approximately 5-6 minutes.  Turn skewers over, and cook an additional 4-5 minutes, or until fish is cooked through.  Be careful not to over cook, or your delicious swordfish will be dry!  (If you choose to use a charcoal grill, you can cook these over an open flame for 15-20 minutes, turning frequently.)



The finishing touches:
When your rice is cooked, remove from heat and let stand 5 minutes.  Fluff with fork and stir in parsley, lemon peel, lemon juice and olive oil.  Add a little extra salt and pepper, to taste.  Place a few large spoon-fulls of rice on each plate and top with one skewer and a light sprinklng of parsley.  Serve with glass of Sauvignon Blanc or Sancerre.  Manja!



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