- 4 (5-ounce) portions swordfish steaks
- 4 tablespoon Creole seasoning
- 1/4 cup olive oil
- 1 cup popcorn rice or any white rice
- 1 cup wild rice
- 1 cup quinoa
- 3 bay leaves
- 6 tablespoons extra-virgin olive oil
- 4 tablespoons white balsamic vinegar
- 2 cloves garlic, minced
- 1/4 cup chopped Italian parsley
- 1/3 cup finely chopped mint
- 1 lemon, zested and juiced
- 1 red onion, minced
- 1 cup cherry tomatoes
- 1/2 cup toasted pecan pieces (optional)
- 1 (16-ounce) can black-eyed peas, drained and rinsed
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
This dish is a hearty and healthy meal with a ton of traditional Creole flavors. Meaty swordfish and the bean, quinoa and wild rice salad are a winning combo that will no doubt leave you feeling satisfied.
Technique tip: Get a good sear on the outside of the swordfish allowing the Creole seasonings to slightly blacken.
Swap option: Swap tuna steaks for the swordfish.
For the blackened swordfish:1.
Season fish fillets with the Creole seasoning. Heat the olive oil in a large cast-iron skillet over medium-high heat.2.
Add the fish to the skillet and sear. Cook for 2 to 3 minutes on each side until just cooked through.3.
Transfer to a serving platter and keep warm.
For the black-eyed pea rice salad:1.
Cook each of the grains — popcorn rice, wild rice and quinoa — independently, in salted water, with a bay leaf added. Be careful to cook all grains slowly, and just before each grain is finished cooking, remove from heat and allow to set for 5 minutes.2.
Rinse grains in a fine mesh sieve quickly, under warm water, just to remove excess starch. Place in a large stainless bowl.3.
Whisk together the olive oil and white balsamic vinegar and stir in the garlic, herbs, lemon zest and juice. Pour the vinaigrette over the grain mixture.4.
Toss onions, tomatoes, pecans and black-eyed peas into the grains and gently mix. Season with salt and pepper.5.
Let salad set at room temperature for 15 minutes, then adjust seasonings as needed. Can be served warm or refrigerated and served cold the next day.