Vic’s Tricks To…One-Pan Swordfish W/ Tomato Orzo

Summer is right around the corner!!!

It’s my favorite time of year where the weather is hot, the sun is shining, and it’s beach time… ALL THE TIME!

And what is better in the summer than some delicious fresh fish.

Now I know some people don’t like fish, to which I’d say…you just haven’t had the right fish the right way.

There are soooo many fish out there, some of which don’t even taste like fish.

ENTER: SWORDFISH.

When I was a kid, I didn’t like fish. I also didn’t like melted cheese, so my how times have changed…

Anyway, even though I didn’t like fish, I LOVED swordfish.

Why? Because it’s got a super meaty flavor that it tastes closer to a pork/chicken than a fish!

And if you season it well and serve it with some flavorful sides, you are in for a real treat.

Plus, swordfish is super forgiving, so it’s great for fish-beginners.

Come along while walk you through one of my faaaaave swordfish recipes ever!

And it’s ONE PAN BABY!!!!!!

I recommend heading to a local seafood store to buy your swordfish, but you can get it at any grocery store. Ask them to cut you off a pound. Frozen also works if you let it defrost ahead of time.

Portion the swordfish into the sizes you want for your meal and season generously with salt, pepper, and paprika. I use a blackening seasoning because it’s my favorite thing ever.

Vic Trick: the skin on swordfish is pretty tough, so we won’t eat it. BUT, it peels right off once the fish is cooked, so leave it on til I tell ya.

Heat some oil in a cast iron skillet on medium high heat. Sear the swordfish steaks for about 3-4 minutes on each side.

We just want to sear the fish because we’ll be adding it back in later and we don’t want to overcook it!

Once the fish is seared on both sides, remove it to a plate. You can peel off the skin now pretty easily.

Then, to the cast iron, add in 1 cup of orzo and toast for 2 minutes.

I use my faaaave low carb orzo from The Great Low Carb Bread Company – check them out!

Add in a 15 oz can of diced tomatoes (do not drain the liquid – we need that!), 1/4 cup of fish or chicken stock, and Italian seasoning and reduce the heat to medium. Let it cook for 3-4 minutes or until the liquid is reduced by 1/3, stirring every minute or so. Then add back in the swordfish.

Cook until the orzo is tender, about 4-5 more minutes.

Vic Trick: Taste the orzo!!!! If it’s not tender, give it another few minutes. If the liquid dries up add chicken stock in 1/4 cup increments.

And that is it!!!

One Pan + Fish = Match Made in HEAVEN

Give it a try and leave a comment/rating!

Happy Eating!

Give it a try and rate this recipe!