2 1lb filets of swordfish
3 cups of cooked white rice
2-3 cloves of garlic, peeled and smashed
2 handfuls of assorted fresh herbs (we used chives, dill, and parsley), chopped
Haven’s Kitchen Herby Chimichurri
- Preheat your grill or grill pan over medium-high heat. Temper the fish while the grill is heating up.
- Season the fish with salt, then add to the grill. Cook for 4-5 minutes, then flip, and grill for another 4-5 minutes, until you get good grill marks, the fish flips easily and the center flakes easily with a fork.
- Meanwhile, heat a large skillet over medium-high heat and coat the pan with oil. Add the garlic, herbs, rice and a pinch of salt. Cook, stirring occasionally until some of the rice is crisp and the herbs are bright green. Discard the garlic and serve the swordfish over the rice with a hefty drizzle of Chimichurri and a squeeze of lemon.