This dish came together originally as a lovely way to repurpose leftovers. But it’s so good that I’d plan on making it from scratch. The recipe is more of an idea than something you must stick to strictly, so the “instructions” are loose, here, too.

You will find directions on how to grill swordfish here. For two servings, you’ll need about ¾ pound of grilled swordfish (6 ounces for each person) – or about 2 medium-small steaks. (Choose thicker steaks, which will stay moister on the grill). When the swordfish is cool (or cold if leftover), cut into thick slices.

And here is the recipe for Veggie Fried Rice. There are a couple of ways to simplify that recipe if you are going to use it in a rice bowl like this (that has a sauce). You can skip the egg and you can skip the little finishing sauce and just stir in a bit of tamari or soy sauce at the end. For a summery version of the fried rice, use diced zucchini and summer squash, slivered snap peas or fresh shell peas if you have them, fresh corn kernels if you have them, and sliced red spring onions or large scallions. (Don’t skip the oniony ingredient – lots of flavor there.) The recipe might yield a bit more rice than what you need for two bowls (though you want to be generous!), but leftovers are tasty.

To bring the rice and fish together, I’ve added a little sauce (Tahini-Lime Drizzle, below) and a row of sautéed veggies. Sugar snap peas would be my top choice, but anything you’ve already used in the fried rice would work (more is more!) or whatever you like. You could also substitute your favorite dressing or sauce instead of the drizzle.

Note that the instructions below assume that you’ve already grilled the swordfish, made the veggie fried rice, and made the Tamari-Lime Drizzle. You can grill the swordfish ahead as it is good warm, cool, or even cold. Make the fried rice close to assembly. (It can also be made ahead and microwaved, but not quite as nice.)

Serves 2

  • 1 cup sugar snap peas, each trimmed and cut into two or three pieces (or substitute with another favorite vegetable)
  • Neutral oil (grapeseed, avocado) or olive oil
  • Kosher salt
  • 1 recipe Veggie Fried Rice
  • 12 ounces grilled swordfish
  • 1 recipe Tahini-Lime Drizzle (below)
  • Optional garnishes: toasted sesame seeds, sliced scallions, slivered or finely chopped herbs such as Thai basil or cilantro; lime wedges

 

1. Have ready two wide, shallow serving bowls or rimmed plates.

2. In a medium skillet, heat a small amount of oil over medium or medium-high heat. Add the sugar snaps or other vegetable and season with a good pinch of salt. Cook, stirring, until cooked to your likely, 3 to 6 minutes. Set aside.

3. Arrange a generous portion of veggie fried rice in each of two wide shallow bowls, piling the rice a little higher on one side. On the other side, arrange the sliced swordfish. Across the middle, arrange the sautéed vegetables. Season all with a bit of salt, dress with a few spoonfuls of the drizzle, and garnish with whatever garnishes you have chosen.

 

Tahini-Lime Drizzle for Rice Bowls

For this drizzling sauce, start with the amounts I’ve listed here and adjust to your liking by adding more of any of the ingredients.

Yields enough for two rice bowls.

  • 3 tablespoons plus 1 teaspoon well-mixed tahini (I like Soom brand)
  • 2 tablespoons plus 2 teaspoons fresh lime juice
  • 2 tablespoons low-sodium tamari
  • 2 teaspoons roasted sesame oil
  • 2 teaspoons rice wine (mirin)
  • 1 tablespoon maple syrup

 

1. Combine all of the ingredients in a small bowl and whisk until emulsified and silky. At first the tahini might look broken but keep whisking and it will come together. Taste and adjust the flavors to your liking. Set aside, covered, if not using right away. Rewhisk before using.