Recipe information
Yield
4 servings
Ingredients
Swap
4 1-inch-thick swordfish steaks for the pork chops
Add
2 minced garlic cloves
1/2 pint grape tomatoes, red or yellow, halved
3 tablespoons capers, drained and coarsely chopped
2 to 3 tablespoons chopped fresh flat-leaf parsley (a handful)
Preparation
Step 1
Prepare just as for the master recipe, #60, but when you begin the rice, melt the butter in the saucepan, sauté the garlic for 1 minute before adding the water. Cook as directed. Add the grape tomatoes to the rice when tossing the rice with the arugula and basil.
Step 2
Cook the swordfish as you would the chops but cook for 1 minute less on each side. When you remove the sauce from the heat and add the butter, add the capers and parsley, too.
