Cooking Time: 20 minutes

Serves 4

What you need

• 2, 1lb filets of swordfish
• Avocado oil
• 3 cups of leftover white rice
• 2-3 cloves of garlic, peeled and halved
• 2 handfuls of assorted fresh herbs (we used chives, dill and parsley), chopped
• Salt
• 1 pouch of Haven’s Kitchen Herby Chimichurri

How to Make it

1. Preheat grill and temper the fish to room temperature. Grill fish for 4 minutes, then flip, and grill for another 4 minutes
2. Meanwhile, heat up a skillet and add oil. Add rice, garlic and herbs. Toss to heat and add a pinch of salt. Cook until some of the rice is crisp and the herbs are bright green. Discard garlic and serve the swordfish over the rice with a hefty drizzle of Chimichurri.