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Seared Swordfish with One Minute Vegetables
Used with permission from DB Bistro Moderne
Alterations should be made to fit with your dietary needs. Please
consult with your medical team before you attempt to make this recipe.
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Seared Swordfish with One Minute Vegetables. Serves 4
Swordfish
4 swordfish steaks, 8 ounces each
Olive oil
Salt and pepper
One Minute Vegetables
2 tablespoons peanut or canola oil
2 heads bok choy, green leaves separated, stems sliced thin
1 medium Spanish onion, medium diced
1/4 pound daikon radish, sliced into 1” matchsticks
1 red bell pepper, diced
4 green onions, sliced on a bias
1/3 cup orange juice
1 tablespoon freshly grated ginger
2 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
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Instructions
- Heat grill or plancha to high. Brush swordfish on both sides with oil and season with salt and pepper. Grill or sear on a plancha for 3 to 4 minutes per side for medium-well doneness. Remove from the grill and serve.
- For vegetables
- Heat the peanut or canola oil in a wok or large sauté pan over medium-high heat until the oil begins to smoke.
- Add the bok choy stems and onion and quickly stir fry for 1 minute. Add the daikon radish, bell pepper, bok choy leaves and green onions, giving the vegetables a quick stir before adding the next and continue to stir fry for another two minutes.
- Add ginger and orange juice, and simmer to reach a glazed consistency. Add cilantro, season to taste with salt and pepper. Serve hot with swordfish.
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