Ingredients

4 servings

　　

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)

　　

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.

　　Rachael Ray 365: No Repeats