Meal Kit

Pan-Seared Swordfish

With Tangerine and Jalapeño Salsa and Jasmine Rice

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Fish

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Prime and traditionally reserved for special occasions, it's a dinner to remember when Swordfish is on the table. We think this fish is so delectable on its own that we prepare it simply, with light pan-searing to bring out its naturally flaky, buttery flavor. And pair it with a tart and sweet salsa of winter tangerines, jalapeños, onion, and cilantro, and serve it all atop fluffy, scallion-studded jasmine rice. The result is a healthy, elegant meal that will leave you satisfied and energized.

In Your Box (serves 2)

  • 1 Red Onions
  • 1 Tangerine
  • 1 Lime
  • 2 Garlic Cloves
  • 1 Jalapeño Pepper
  • 4 oz. Cilantro Sprigs
  • 1 Green Onions
  • 1 cup Jasmine Rice
  • Info
    2 Swordfish Steaks

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Mixing Bowl
  • 1 Medium Pan

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Cut red onion into a fine dice.Peel tangerine and slice into halves each direction. Cut the halves into 1/4" fine dice. Halve lime. Mince garlic. Finely chop jalapeño, removing membrane (the white innards) and seeds if you are averse to heat. Finely chop cilantro. Slice green onion on a bias (angle).

  2. 2

    Prepare the Rice

    Rinse rice to remove any debris, moving your fingers through the rice until the water turns from milky to clear. Place the rice in a pot with enough water to cover the rice by 3/4" (about 1 1/4 cup water). Bring the rice to a boil over high heat, uncovered. Turn the heat down to the lowest setting. Cover and simmer until the rice is cooked through, about 20 minutes. Remove the rice from the heat, stir in green onions and salt and pepper to taste and allow to sit, still covered, for at least 10 minutes. Fluff with fork before serving.

  3. 3

    Prepare the Salsa

    While the rice is cooking, prepare the salsa. In a mixing bowl, combine the diced tangerine, jalapeño, garlic, juice of half the lime (reserving the other half for garnish or to add more juice to taste), red onion, cilantro (reserving a pinch for garnish), and salt and pepper to taste. Toss together until combined. Refrigerate until ready to serve.

  4. 4

    Pan-Sear the Swordfish

    Warm 2 Tsp. olive oil in a medium pan over medium-high heat. Lightly salt and pepper each side of the swordfish, and cook for 4-5 minutes on each side, or until fish is firm and no pink remains. Remove from pan and keep warm until ready to serve.

  5. 5

    Plate the Dish

    Add a dollop of jasmine rice to the plate. Nestle a seared Swordfish steak against the rice. Place a few ladles of the salsa over and around the Swordfish. Garnish with freshly cracked black pepper and remaining lime juice and cilantro.

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