Grilled Argentinian Swordfish Recipe

Ingredients

• 2 orange, whole (for the entire dish, see note below)
• 4 steaks (1 1/2 pounds) swordfish (approximately 5-6 oz each)
• whole orange (1/2 whole orange)
• 1 1/2 teaspoons sea salt (or kosher salt)
• 1 teaspoon pepper
• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 4 garlic cloves, cut in half
• 1 large shallot, cut in half
• 2 cups cilantro leaves (stems left on)
• 1 1/2 cups flat Italian parsley (stems left on)
• 1/2 cup basil leaves (stems left on)
• 1/3 cup oregano
• 1 orange, whole (zested and juiced, 1 teaspoon zest, and the entire orange juiced)
• red pepper flakes, pinch
• 1 teaspoon cumin
• 2 teaspoons salt (sea salt, to taste, kosher salt can be used)
• pepper, to taste
• 1 package (8 ounce) dry rice (yellow saffron rice blend, I used the Vigo brand)
• 1 can (15 ounce) black beans (drained and rinsed)
• 3 to 4 scallions, diced (white and green parts)
• 3 tablespoons pimento, drained
• 1/2 whole orange (juiced)