Mediterranean Swordfish with Frilly Herb Salad # French Fridays with Dorie

This week we were scheduled to cook Mediterranean Sworfisd with Frilly Herb Salad for French Fridays with Dorie. but since my husband does not eat fish i cooked Mediterranean Chicken instead....

which wasn't a great idea. though i had rationed out the quantity of lemon juice, we both felt that the lemony taste was overpowering. I skipped the frilly salad too. just plated the chicken over Lemon Pesto Pilaf, spooned  a side of Provençal tomatoes and finished with a garnish of coriander... frankly speaking had it not been for the pilaf we would have ended up feeling rather hungry that day.  

I have never tasted swordfish so i have no clue if i will enjoy the original recipe... but gaging  from the reviews of the other Doristas, I feel i must have missed out on something good. perhaps i'll try the original recipe when my parents or in-laws are here (they are big fish-eaters !) and update the review then. 

as for the Provençal tomatoes, i quite liked it. i think it will make a great side with any fish recipe. but true to my Bengali genes, i'll probably fry the roasted tomatoes with some coriander next time and turn the dish into a rather Bengali one.

now the pilaf which saved the day was a spur-of-the-moment-creation. Dorie had suggested Lemon-Barley Pilaf. I had planned to make a simple Lemon Rice instead and then decided to add some homemade basil pesto and a squeeze of lemon to the rice. the result was really nice. though i do not have a "measured" recipe for the pilaf, the following will give you a rough outline of what i did...

Lemon Pesto Pilaf
  • oil for frying
  • 1 small onion, chopped
  • 1/4 cup peas (i used frozen)
  • 1/2 cup long grained rice (washed and soaked for 30 minutes)
  • 1 bay leaf
  • homemade basil pesto *
  • lemon juice
  • salt and pepper to taste
 i use this recipe with 1/4 cup Parmesan cheese instead of the measures given
  what i did
  • i heated the oil in a medium sized saucepan, sauteed the onion in it for about 3-4 minutes then added the peas to it and cooked for another 7-8 minutes, till the peas looked partially cooked.
  • next i added the bay leaf and rice to the saucepan, tossed them in the oil with the veggies for a couple of minutes and then added enough water so that the liquid element comes just above the surface of the rice. 
  • to the water i added the pesto until it looked greenish. then seasoned the water with salt and pepper and a squeeze of lemon juice, covered the saucepan with the lid and the cooked the rice until it looked done, about 20-25 minutes.

though i did not mind the rice at room temperature, husband preferred it slightly warm. also i felt the pilaf would go very well with Chicken Piccatta

Being a member of french fridays with Dorie, i cannot publish the original recipe in the blog. You can however find the Swordfish recipe in the Orange County Register and a version of the Provençal tomatoes in post-gazette.com. For many more delicious recipes such as this one order your copies of Around the French Table from Amazon or from The Book Depository and join us as we cook our way through the book.

I'll be sharing the pilaf recipe at the following weekly parties....
Monday FoodMarvelous Mondays @ This Gal CooksMeatless Monday @Veggie Mama's Meatless Monday My Sweet and SavoryJust Another Meatless Monday @ Hey What's for Dinner Mom, Melt in your Mouth Mondays, Mop It Up Monday, Mealtime Monday, Recipe Sharing Monday, Inspire Me Monday, Clever Chicks Blog Hop, Maniac Monday Linky Party


  1. The lemon pesto pilaf does sound really tasty!

  2. It all looks quite delicious! I made the recipe using chicken last night but omitted the capers and we enjoyed it...but I cooked the chicken a bit too long. It can be so difficult for me to cook chicken to the perfect point of doneness! Have a great weekend!

  3. YUM! This sounds so delicious! I can't wait to try it!

    ~Jen @ YummyHealthyEasy.com

  4. Hi Tanu, your comfort pilaf look so delicious. The last picture of the chicken piccatta look wonderful. :)

    Best regards.

  5. The pilaf looks perfect & yummy, I would love to try that one !!


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Best, Tanusree

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