NOTE: I was sent Carthage Co.‘s Dadasi Dinner Plate in order to write this post with a recipe for Marinated Swordfish. Opinions are mine alone.
Unsurprisingly, I have quite the affinity for dishware. I especially love plates, bowls, and platters that are matte (they present and photograph beautifully!) No matter how pretty dishware is, I still need it to work for my lifestyle, so I look for options that are microwave and dishwasher safe as well.
I was recently introduced to Carthage Co., which offers exquisite, ethically-sourced pottery made by Tunisian artisans, including plates, glasses, pitchers and serving-ware. The best part? This artisan stoneware is both attractive and affordable, plus its dishwasher and microwave safe! Named after the ancient city of Carthage that once served as a connecting point of Mediterranean trade, the Carthage Co. mission is to provide a valuable point of connection that starts in Tunisia and ends at your dinner table. The company works to honor and empower Tunisian artisans and create jobs in the U.S., partnering with local manufacturers that employ and empower their communities with dignity and equity.
I immediately gravitated toward their Dadasi collection, which is even more beautiful in person. I personally love the basalt color, it really make the food served on it pop!
I wanted to show off my snazzy new plate with a recipe that’s really become a staple in my household: Marinated Swordfish, served over rice with sautéed baby bok choy. I’m not going to pretend it’s the prettiest recipe, but it sure looks nice on the Dadasi plate, doesn’t it? It’s amazing what a difference a good looking plate can make to the presentation of a meal!
This recipe requires very little hands-on time, but you do need to allot some time for the swordfish to marinate.
Ingredients:
- 1/4 cup low sodium soy sauce (or coconut aminos/tamari to make gluten free)
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 swordfish steaks
- 2 tablespoons sesame oil, divided
- 1 cup cooked rice
- 4 baby bok choy
- salt and pepper, to taste
- fresh parsley, chopped, for garnish (optional)
To make the marinade, add the soy sauce, white wine vinegar, olive oil, garlic, dried oregano, rosemary, and thyme, salt, and pepper to a medium-sized container with a surely fitting lid. Whisk to combine.
Add the swordfish to the marinade, cover, and shake to coat. Refrigerate the swordfish for 30 minutes to an hour, shaking once or twice to fully coat both steaks.
While waiting for the swordfish to marinate, make your rice and set aside, keeping it warm.
When ready to cook, add 1 tablespoon sesame oil to a large pan over medium-high heat. Remove the swordfish steaks from the marinade and reserve the marinade. Add the swordfish to the prepared pan and cook, undisturbed, for 4 to 5 minutes. Flip the swordfish and cook until cooked through and flaky, about another 4 to 5 minutes.
While the swordfish cooks, add the reserved marinade to a small pot over medium-high heat. Bring to a boil, then lower to a simmer. Let simmer until the swordfish is finished cooking.
Remove the swordfish from your pan and reserve. Add your remaining tablespoon sesame oil, swirling to coat. Add in the bok choy and cook until wilted, about 5 minutes, turning occasionally. Season with salt and pepper to taste.
To plate, scoop ~1/2 cup cooked rice each onto two plates. Top each with a marinated swordfish steak and half of the bok choy. Spoon the heated marinade over top. If desired, garnish with freshly chopped parsley.
I love this Marinated Swordfish recipe so so much. You get the tanginess of the white wine vinegar, but it’s balanced out nicely by the soy sauce and dried spices. The marinade keeps the swordfish so tender too!
The rice soaks up all of the flavor of the heated marinade, and the bok choy adds in some much needed crunchiness (and greenery!)
I think it’s safe to say you’ll see this plate popping up in future recipes. I actually went back and re-photographed one of my favorite pasta recipes, Gemelli with Brown Butter Beet Sauce, using the Dadasi plate; it really makes the dish pop! Carthage Co. has a bunch of different stoneware offerings on their website, plus a selection of colors within each collection, so be sure to check out their website!
Marinated Swordfish
Ingredients
- 1/4 cup low sodium soy sauce or coconut aminos/tamari to make gluten free
- 1/4 cup white wine vinegar
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 swordfish steaks
- 2 tablespoons sesame oil divided
- 1 cup cooked rice
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- 4 baby bok choy
- salt and pepper to taste
- fresh parsley chopped, for garnish (optional)
Instructions
- To make the marinade, add the soy sauce, white wine vinegar, olive oil, garlic, dried oregano, rosemary, and thyme, salt, and pepper to a medium-sized container with a surely fitting lid. Whisk to combine.
- Add the swordfish to the marinade, cover, and shake to coat. Refrigerate the swordfish for 30 minutes to an hour, shaking once or twice to fully coat both steaks.
- While waiting for the swordfish to marinate, make your rice and set aside, keeping it warm.
- When ready to cook, add 1 tablespoon sesame oil to a large pan over medium-high heat. Remove the swordfish steaks from the marinade and reserve the marinade. Add the swordfish to the prepared pan and cook, undisturbed, for 4 to 5 minutes. Flip the swordfish and cook until cooked through and flaky, about another 4 to 5 minutes.
- While the swordfish cooks, add the reserved marinade to a small pot over medium-high heat. Bring to a boil, then lower to a simmer. Let simmer until the swordfish is finished cooking.
- Remove the swordfish from your pan and reserve. Add your remaining tablespoon sesame oil, swirling to coat. Add in the bok choy and cook until wilted, about 5 minutes, turning occasionally. Season with salt and pepper to taste.
- To plate, scoop ~1/2 cup cooked rice each onto two plates. Top each with a swordfish steak and half of the bok choy. Spoon the heated marinade over top. If desired, garnish with freshly chopped parsley.
