Swordfish Steaks with Rice

Swordfish Steaks with Rice

Swordfish Steaks with Rice


  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 1 1/2 cups short-grain white rice
  • 1 bouillon cube
  • 4 swordfish steaks, about 8 oz each
  • salt and freshly ground black pepper to taste
  • 1 tbsp finely chopped fresh oregano
  • 1 tbsp capers
  • 2 tbsp finely chopped parsley
  • 1/4 cup extra virgin olive oil


  1. Put the butter and onion in an ovenproof dish and place in a preheated oven at 300 F for about 10 minutes, stirring often. Add the rice, enough boiling water to cover the rice by 2 inches, and the bouillon cube. Cover and cook for 15 minutes, stirring frequently. Rinse the swordfish and dry well. Cook in a grill pan (or under the broiler or on a barbecue) over high heat for 4-5 minutes on each side. Remove from heat, season with salt and pepper, and transfer to a serving platter. Sprinkle with the oregano and capers. Keep hot. Mix the parsley and oil into the rice and arrange on the platter with the fish. Serve hot.