Lemony Grilled Swordfish with Creamed Spinach and Curry Rice

I love this fresh and light dinner on a steamy summer night. And, although the title seems long, the three recipes are actually very simple to prepare, and everything comes together at the same time. I think you'll love the medley of lemon, creamy spinach and pungent curry. It's a "wow" dinner without the effort!

Lemony Grilled Swordfish with Creamed Spinach and Curry Rice

Lemony Swordfish
Cooking spray
4 swordfish steaks, about 5 ounces each
2 tablespoons fresh lemon juice
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper
Minced fresh dill
Lemon wedges
Creamed Spinach
1 tablespoon olive oil
1/4 cup grated shallot
1/4 teaspoon garlic powder
10 ounces chopped baby spinach leaves
1/2 cup heavy cream or half and half
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
Curry Rice
1 cup basmati rice
2 cups chicken broth or water
2 tablespoons curry paste (mild or hot)
Salt and freshly ground black pepper

I suggested starting with the rice (for timing purposes).

To make the rice, combine the rice, broth and curry paste in medium saucepan and set the pan over high heat. Bring to a boil. Stir to blend the curry paste, reduce the heat to low, cover and simmer for 15 to 20 minutes, until the liquid is absorbed and the rice is tender.
Meanwhile, to make the swordfish, coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high. Whisk together the lemon juice, olive oil, garlic powder, and onion powder. Brush the mixture all over both sides of the swordfish steaks and season both sides with salt and pepper. Add the swordfish to the hot grill and cook for 3 minutes per side, until just cooked through (timing depends on the thickness of the steaks).
To make the spinach, heat the oil in a large skillet over medium heat. Add the shallot and garlic powder and cook for 2 minutes, until soft. Add the spinach and cook for 1 minute, until wilted, stirring frequently. Whisk together the heavy cream and Dijon and add the mixture to the pan. Bring to a simmer and cook for 1 minute, until the liquid is reduced and the mixture is creamy. Season to taste with salt and pepper.
To serve, arrange the swordfish on a plate and top with the fresh dill. Spoon the rice and spinach on the side and garnish with lemon wedges.

Serves 4