Swordfish with Farro

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


  1. 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.
  2. 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.
  3. Stir in the scallions and olives.
  4. 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


  1. Preheat the oven to 425 F (~218 C).
  2. Heat up the butter in the bottom of a cast-iron or oven-safe skillet.
  3. Once the pan is sizzling hot, place the swordfish steak in it.
  4. Season the upward facing side of the steak with salt and pepper before flipping it, and seasoning the other side.
  5. Once the swordfish has been seared and seasoned on both sides, transfer it to the oven.
  6. 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.
  7. Squeeze the half of lemon over the hot swordfish right after it has been removed from the oven.


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