Balsamic-Glazed Swordfish with Capers and Grape TomatoArugula Rice

1. 1

   Prepare just as for the master recipe, #60, but when you begin the rice, melt the butter in the saucepan, saute the garlic for 1 minute before adding the water.

2. 2

   Cook as directed.

3. 3

   Add the grape tomatoes to the rice when tossing the rice with the arugula and basil.

4. 4

   Cook the swordfish as you would the chops but cook for 1 minute less on each side.

5. 5

   When you remove the sauce from the heat and add the butter, add the capers and parsley, too.

* Per serving · 4 servings · Values may vary.

No additional tips available.