For this recipe, I united two of my most enjoyed flavor combinations from other recipes. 1.) The Caesar dressing from my Chicken Caesar Pita Pocket recipe and 2.) The spinach, garlic, and onion mixture from my Salmon En Croute recipe. All of those things combined with the fresh nature of the swordfish made for an absolutely delectable dish. Both of the recipes mentioned above are also linked below!
Watch me make Caesar Swordfish with Wild Rice here
The first phase
First things first, let’s start with How I prepared the fish: Swordfish is a rather thick fish so it’s really important to season both sides. You can either sauté each side of the fish and then place it in the oven like I did or skip this process entirely and place the fish in the oven to bake for just a little bit longer.
AN IMPORTANT NOTE ABOUT THE CAESAR DRESSING
I find that it is really important to follow the measurements for this dressing exactly. I have made it a few times without measuring, just throwing in a dash of this and a dash of that only to find that the flavor is completely off. If you’re not into anchovies you can omit those but I highly recommend them as it adds so much to the entire profile of the dressing; if you throw everything together in a food processor, you won’t even know they’re there! Also, most days I do use Dijon mustard instead of the Trader Joe’s aioli you see pictured, however, it was the only thing I had on hand and it made for a wonderful substitute.
Don’t skip the spinach!!
These three ingredients add so much to the entire dish and give it a little color as well!
Once each component is complete and all of the elements have been assembled, you will be left with a mouthwatering dish that is absolutely delicious!
Please enjoy this Caesar Swordfish with Wild Rice!Print
Caesar Swordfish with Wild Rice is a delectable swordfish dish served with fragrant spinach and wild rice topped with homemade caesar dressing. This meal is very savory and full of flavor.
1 steak of Swordfish (1 lb)
1 cup wild rice, uncooked
2 cups spinach
½ cup onion, chopped
1–2 garlic cloves, minced
*2 tablespoons olive oil to cook the fish
salt and pepper to taste for the fish
1 tablespoon olive oil to cook the vegetables
For the caesar dressing:
1/3 olive oil
¼ teaspoons hot sauce
4 anchovy filets, minced
2 tablespoons lemon juice
2–3 cloves garlic, minced
1 teaspoon dijon mustard (or similar)
1 teaspoon Worcestershire sauce
¾ teaspoon salt
1/8 teaspoon pepper
- Make the Caesar dressing: combine all ingredients for the dressing except for olive oil. Mix well then slowly incorporate the olive oil, stirring vigorously until oil has blended well with other ingredients. Prepare wild rice; continue cooking other elements. Set rice aside once finished. Season swordfish with salt and pepper on both sides. Pour a couple tablespoons of oil into an oven-safe saute pan. Cook fish for about 2 minutes on each side before placing it in the oven to cook for an additional 10 minutes at 410 degrees.
- While fish is cooking, pour olive oil in a pan and saute onions until translucent. Add garlic and cook until garlic is fragrant ( about 30 seconds). Add spinach, cooking until all leaves have wilted.
- Remove fish from the oven. Assemble the dish by spooning rice onto a serving platter first, then spinach mixture. Finally, place cooked fish on top and spoon over the caesar dressing.
** Maximize your time, start by cooking the rice. While the rice is cooking, prepare everything else.