Sicilian Swordfish with Mediterranean Orzo

What is there NOT to love about the Mediterranean? Climate, beauty, wine...and food. This meal combines the delightful tastes of some Mediterranean delicacies. The succulent Swordfish is served with a topping made up of dates, raisins, almonds, and oregano. The orzo, a delight on its own, is lightly coated with a sauce made up of olive oil, lemon juice, tomatoes, artichokes, and cheese. The two also balance each other out, complementing and working well to deliver a one-two punch leading to an unforgettable meal.

The orzo is also easily strong and rich enough to stand on its own as an entree. It is full of vegetables, providing a healthful boost, and the addition of whole wheat orzo rather than its refined cousin adds a fiber boost and, in my humble opinion, greater taste. Make this for a vegetarian entree or as a side dish, like I do. Either way, make sure you make it soon and often.

Difficulty: easy
Cost: $27.19
Time: 30 minutes



Mediterranean Orzo
Time: 20 minutes

Please note that I call for spinach in the recipe below. I am a spinach lover, but unfortunately my boyfriend is not very fond of the iron-filled leaves. So when I made this, I substituted arugula, as people staring closely at the picture might figure out. I still recommend using spinach, but if you also would rather arugula, it substitutes nicely.


Ingredients:
1 box whole wheat orzo
1 tbsp olive oil + 1 tsp olive oil
1/2 c onion, diced
1/2 c sun dried tomatoes, chopped
3 tbsp chopped almonds
1 tsp oregano
2 c fresh arugula
1 cup cherry tomatoes, halved
1 jar marinated artichoke hearts, quartered (undrained-keep liquid)
2 tsp lemon juice
3/4 c grated Parmesan
1/2 tsp black pepper

First, get some water boiling for your orzo and cook it according to the directions on the box. When it's finished, drain it, cover it to keep it warm, and set it aside until you are ready to use it.

Heat a small pan over medium heat. Add 1 tsp olive oil and let that heat as well. When the pan and oil are hot, add the onions. Saute for 5 minutes or until they are lightly browning and getting tender. Add the sun dried tomatoes, almonds, and oregano. Stir well and cook for just an additional 2 minutes. Then, remove from the heat.

Place the orzo in a large bowl and add the onion mixture. Then, add the arugula, cherry tomatoes and artichoke hearts, including the liquid they were marinating in (don't drain but just add all of the contents of the jar.) Mix well until the vegetables are well combined with the orzo and the arugula has slightly wilted due to the heat of the onions and orzo.

Drizzle the remaining 1 tbsp olive oil and the lemon juice over the orzo. Sprinkle with the parmesan (feta can be substituted, but I just don't like feta) and the black pepper. Toss well until the sauce is well combined and evenly mixed with everything else. Serve warm or even enjoy the leftovers chilled for lunch tomorrow.

Sicilian Swordfish
Time: 15 minutes

It is important to spring for thick, fresh swordfish when you shop for this fish. Fillets of the thick, dark fish can vary widely, so I recommend purchasing at a high-end grocery store, such as a Whole Foods or Wegmans. Also, remember that some varieties of swordfish are endangered while others are widely available and sustainable. Check the Monterey Bay Aquarium's guide before purchasing.

Ingredients:
2 tsp olive oil
1 lb Swordfish (sustainable!)
1/4 tsp salt
1/2 tsp black pepper
2 garlic cloves, minced
1/2 c cherry tomatoes, halved
1.5 tbsp almonds, chopped
2 tbsp raisins
2 tbsp dates, diced
1/2 tsp oregano

Heat a large pan over medium-high heat. When the pan is hot, add just 1 tsp of olive oil. Heat the oil and swirl it around the pan. When the oil is also heated, add the swordfish fillet. Sprinkle the salt and black pepper on it and let it cook for about 5-6 minutes on each side, or until cooked to your desired finish. I prefer to make sure my fish is cooked through, but you can serve it a little on the rarer side if you prefer.

When the fish has about 5 minutes left to cook, heat a small pan over medium-high heat. Add the remaining 1 tsp olive oil and swirl it around let it heat. Add the minced garlic. Saute for 30 seconds, stirring to avoid burning. Then, immediately add the cherry tomatoes and almonds. Stir occasionally but let them saute for about 3 minutes. Add the raisins, dates, and oregano. Mix to incorporate everything and let the topping cook for another minute.

Remove it from the heat. When the swordfish is finished cooking, remove that from the heat as well. Pour the date-almond mixture over the swordfish, scraping to remove any last bits, and serve.