30 minutes
Serves 4-5
Ingredients:
2 pounds swordfish steaks (4-5 steaks)
1 Tbsp. olive oil
1/2 tsp. sea salt
1 1/2 cups black rice
3 cups chicken broth
1 pound fresh asparagus
2 Tbsp. olive oil
Salt and pepper
Cucumber Dill Cream
1 cup plain Greek yogurt
1/2 cup diced cucumber
2 Tbsp. lemon juice
1 tsp. garlic salt
1 tsp. dill
Make Dinner:
Drizzle swordfish with olive oil and sprinkle with sea salt. Set aside.
Bring rice and chicken broth to a boil in a covered, medium saucepan over high heat. As soon as rice begins to boil, reduce heat to medium low. Simmer for 25 minutes until rice is tender and liquid is absorbed.
While rice is cooking, combine Greek yogurt, cucumber, lemon juice, garlic salt and dill in a small serving bowl. Mix well. Refrigerate until ready to serve.
Preheat oven broiler to high. Trim the ends of the asparagus by snapping them at their breaking point. Arrange asparagus on a large cookie sheet. Drizzle with olive oil and season with salt and pepper to taste. Broil asparagus for 7-8 minutes until crisp and golden brown.
While asparagus is cooking, preheat an indoor grill (such as a George Foreman.). Grill swordfish 3-4 minutes per side. Serve swordfish topped with Cucumber Dill Cream with a side of Black Rice and Broiled Asparagus.