A quick and healthy midweek meal. A pan seared and lightly baked swordfish steak served with farro seasoned with orange juice, smoked chipotle, and olives. I noticed that my seafood entries were somewhat lacking so here is a new one for the books.
Orange, Olive, and Chipotle Farro
- 1 cup Farro
- 1 cup Orange Juice
- 1 cup Chicken or Vegetable Stock
- 1 cup Water
- 1/2 tsp Smoked Paprika
- 1/4 tsp ground Smoked Chipotle Pepper
- Salt and Black Pepper for seasoning
- 4 thinly sliced Scallions
- 1/2 cup sliced Kalamata Olives
- Combine the farro, orange juice, stock, water, paprika, chipotle powder, and salt and pepper in a large sauce pan, and bring it to a boil.
- Reduce the heat slightly, and allow the farro to cook for about 30 minutes until it’s slightly tender and most of the liquid has cooked off.
- Stir in the scallions and olives.
- Remove from the heat, and let it sit for a minute before serving.
- fresh Swordfish Steak (room temp)
- 1 tbsp Butter or Olive Oil
- Salt and Pepper for seasoning
- half of a Lemon
- Preheat the oven to 425 F (~218 C).
- Heat up the butter in the bottom of a cast-iron or oven-safe skillet.
- Once the pan is sizzling hot, place the swordfish steak in it.
- Season the upward facing side of the steak with salt and pepper before flipping it, and seasoning the other side.
- Once the swordfish has been seared and seasoned on both sides, transfer it to the oven.
- Bake the swordfish for 3-5 minutes, depending on the thickness and size of the stake, before flipping the steak over, and baking it for another 3-5 minutes.
- Squeeze the half of lemon over the hot swordfish right after it has been removed from the oven.