In this heat is nothing better than a fresh rice salad. Today's recipe is therefore a rice salad with Sicilian scents of fish, with red rice, swordfish, celery, Cherry tomatoes. Fresh and tasty. The rice salad is a traditional Italian recipe summer, but in addition to classic rice salad, versions of fish are perhaps even more popular summer and during the warmer months. In this recipe, I chose to use swordfish, since they are of Messina in Sicily for me swordfish is always the first choice, although you can use salmon and especially the shrimp, that you can use to replace swordfish or even in addition. As for rice, I chose a red rice, that remains crisp and tasty course, but you can use the rice you prefer, especially if integral. The rest of the seasoning is simple: Pachino tomatoes or Datterini IGP, Capers in salt, olives in brine, many fresh herbs, fresh celery (only the heart, crunchy) and lemon juice, which makes this even more tasty rice salad and summer grace she's fantastic acidity. If you want some ideas for rice salads, pasta or meat, fish and vegetables, in addition to Black rice salad with mussels, and shrimp and chickpeas the red rice salad with spinach pesto, tomatoes and almonds, have a look at all my OF SALAD RECIPES. Is, as even the swordfish belongs to the family of blue fish, may be interesting, all my RECIPES WITH BLUE FISH and my SICILIAN RECIPES. Have a good day!
RICE SALAD AND RED SWORD FISH (easy recipe)Print This
- 400 grams of red rice (or rice you prefer, better if integral)
- 250 grams of swordfish in a single slice
- the middle of a celery (the heart)
- 400 grams of cherry tomatoes or Datterini IGP
- parsley, Mint, Timo, marjoram and fresh basil, to taste
- salt and pepper, to taste
- black olives, to taste
- Capers in salt, to taste
- organic lemon juice
- extra virgin olive oil, to taste
The preparation of the red rice salad with swordfish, tomatoes and celery is simple, and you can easily prepare it with a day in advance and store in refrigerator covered with plastic wrap for contact.
Boil the rice in plenty of salted water and drain al dente. Season the rice with a drizzle of extra virgin olive oil. Distribute the rice in a serving dish in a thin layer, so it can cool quickly.
Wash tomatoes and cut them first in half and then into quarters, eliminating the vegetation water. Wash the celery and clean it by removing the stringy parts; Cut the celery into slices. Place in a bowl the tomatoes and celery and toss with olive oil, Salt, pepper and lemon juice. Add the capers, partly chopped half whole, the olives (after they have been cut into slices and have eliminated the core) and finely chopped herbs. Cover with plastic wrap for food in contact and put the salad dressing of red rice in the refrigerator.
Cut the diced swordfish, of uniform size, and burn it on high heat for a few seconds in a pan with extra virgin olive oil. lightly salt swordfish, which must remain soft and juicy. Allow to cool.
When all the ingredients are cold, red rice seasoned with swordfish, the mixture of tomatoes and celery. Mix well, try to see if you still need to add salt, pepper and extra virgin olive oil and store the salad of red rice with sword and cherry tomatoes in the refrigerator fish, always covered with plastic wrap for contact. Allow the salad of red rice and fish at room temperature for at least 10-15 minutes before serving. Bon appétit!