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Italian-style Swordfish with Tomato, Olive and Cucumber Salad and Turmeric Spiced Orzo

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Italian-style Swordfish with Tomato, Olive and Cucumber Salad and Turmeric Spiced Orzo.

Tender swordfish, seared on a stove-top grill with a vibrant salad of tomatoes, olives, cucumbers, and red onion, makes for a light and flavorful dinner that comes together in no time.

Cooking fish so it stays juicy and sweet � rather than dry and overdone � can be tricky, but this method keeps it simple. I start by searing the swordfish to develop a golden crust, then cover the grill pan briefly to let it finish cooking gently with steam. The result is moist fish with a satisfying sear. It’s served over orzo, a rice shaped pasta, spiced with turmeric.





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