Serves 4
Ingredients:
4- 6oz swordfish fillets
sea salt to taste
pepper to taste
1/2 tsp dried dill
1 1/2 cup Venere black rice
3 cups water
salt to taste
1/2 tblsp butter
4 leeks, trimmed to 7" beginning with white parts, and cut each leek length wise into quarters or eighths
1/4 cup chicken broth
1 tblsp butter
1/2 tsp grated lemon zest
salt to taste
pepper to taste
Bring the 3 cups of water to a boil. Add rice and cover and lower to simmer. Simmer for 40 minutes until al dente. This rice does not become creamy. Each piece retains its own identity. Remove from heat and let stand 5 minutes.
After you cover the rice to cook, put the leeks in a shallow dish and cover with cold water. Break the leeks apart to clean them out. Let rinse for 15 minutes. Rub occasionally to clean. In a heavy skillet, melt the butter over medoium heat. Lift the leeks from the water and with the water still clinging, add to skillet. Cook leeks, stirring occasionally for 5 minutes. Add broth and zest. Braise leeks, covered, for 5 minutes or until very tender. Salt and pepper.
30 minutes before serving, take out the swordfish fillets and let rest. 10 minutes before serving, salt and and pepper both sides of the fillets as well as sprinkling with the dill. Pam a caste iron skillet and heat over high heat until you see the heat radiating. Add fillets. Sear for 3-4 minutes on one side, turn and sear for 3-4 minutes on the other. Lower heat to medium and sear. Take a small sharp knife, and separate a small portion of the middle part of the fillet. If you don't see any pink, remove from pan and let rest for 5 minutes. If there is still a little pink, turn off the fire and let them finish cooking in the pan until you don't see any pink.
Add the butter and salt and pepper to the rice. Stir to coat rice.
To plate:
First the rice, then the leeks, then the fish, pouring a little of the leek braising liquid over the dish.
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