Blackened Swordfish with Hominy Dirty Rice

A Cajun specialty, dirty rice gets its name from the ground giblets that give the rice a "dirty" appearance. Here, sausage replaces ground giblets.

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  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 15 mins
  • Grill: 12 mins

Blackened Swordfish with Hominy Dirty Rice

Directions

  1. Thaw fish, if frozen. Rinse fish; pat dry with paper towels. In a small bowl combine black pepper, paprika, salt, white pepper, cayenne pepper, thyme, and garlic. Stir in melted butter. Brush both sides of fish with melted butter mixture.
  2. For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish begins to flake when tested with a fork, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on greased grill rack over heat. Cover and grill as above.) Serve immediately with Hominy Dirty Rice. Makes 4 servings.

Hominy Dirty Rice

Directions

  1. In a large skillet cook sausage, onion, celery, green sweet pepper, red sweet pepper, and garlic over medium heat for 4 to 5 minutes or until sausage is no longer pink and vegetables are tender. Drain off fat, if necessary. Stir in rice; chicken broth; hominy; black pepper; and cayenne pepper. Bring mixture to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until rice is heated through and most of the liquid has been absorbed, stirring occasionally. Serve immediately with Blackened Swordfish.
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Nutrition Facts (Blackened Swordfish with Hominy Dirty Rice)

  • Per serving:
  • 504 kcal ,
  • 27 g fat
  • (12 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 11 g monounsaturated fat ),
  • 106 mg chol. ,
  • 1001 mg sodium ,
  • 26 g carb. ,
  • 2 g fiber ,
  • 1 g sugar ,
  • 34 g pro.
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