Saturday, January 17, 2009

Swordfish, rice & asparagus

Serves 2 people


2 swordfish steaks
140g of rice
2 large garlic cloves, crushed
1 lemon for juice
1 large bunch of asparagus
Olive oil
Salt & Pepper
Soy sauce

  1. In a medium bowl, add, 3 table spoons of olive oil, good pinch of pepper & salt, the juice of one lemon, two crushed garlic cloves and a good hand full of coarsely chopped parsley
  2. Place a few cuts into the swordfish on both sides, then place in the marinade
  3. Heat a saucepan of water for the rice, Once boiled pour in the rice, when boiled, reduce to a high simmer and cook for about 10 minutes, until the rice is nearly soft. Drain rice, run cold water through until clear leave to one side
  4. Heat a frying pan, once hot add the sword fish & sauce. Cook for 2 minutes on a high heat, then turn down to a medium heat
  5. Turn on wok and add about 4 table spoons of olive oil, once hot add rice, keep stirring or tossing the rice on a medium heat
  6. Turn over sword fish and cook for a further 4 minutes
  7. Add asparagus to the sword fish for the last 3 minutes
  8. Add a few dashes of soy sauce to the rice and stir well
  9. Plate up rice, swordfish and asparagus. pour any juice in the pan over the rice. Enjoy!

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