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Herby Chimichurri with Swordfish

Herby Chimichurri with Swordfish

Cooking Time: 20 minutes

Serves 4

What you need

  • 2, 1lb filets of swordfish
  • Avocado oil
  • 3 cups of leftover white rice
  • 2-3 cloves of garlic, peeled and halved
  • 2 handfuls of assorted fresh herbs (we used chives, dill and parsley), chopped
  • Salt
  • 1 pouch of Haven’s Kitchen Herby Chimichurri

How to Make it

  1. Preheat grill and temper the fish to room temperature. Grill fish for 4 minutes, then flip, and grill for another 4 minutes
  2. Meanwhile, heat up a skillet and add oil. Add rice, garlic and herbs. Toss to heat and add a pinch of salt. Cook until some of the rice is crisp and the herbs are bright green. Discard garlic and serve the swordfish over the rice with a hefty drizzle of Chimichurri.
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