• 3 Ratings

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

Source: Better Homes and Gardens
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Blackened Swordfish with Hominy Dirty Rice

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

Nutrition Facts (Blackened Swordfish with Hominy Dirty Rice)

504 calories; 27 g total fat; 12 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 106 mg cholesterol; 1001 mg sodium. 608 mg potassium; 26 g carbohydrates; 2 g fiber; 1 g sugar; 34 g protein; 1263 IU vitamin a; 26 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 13 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 2 mcg vitamin b12; 61 mg calcium; 3 mg iron;

Hominy Dirty Rice

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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3 Ratings
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