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Gingered Swordfish

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  Water 1 1⁄2 Cup (24 tbs)
  Dry sherry/1/4 cup each orange juice and basic chicken stock / canned chicken broth 1⁄2 Cup (8 tbs)
  Reduced sodium soy sauce 1⁄2 Cup (8 tbs)
  Yellow onion 1 Large, thinly sliced
  Ginger piece 1 , peeled and minced (About 1 Inch Long)
  Black pepper 1⁄4 Teaspoon
  Orzo/Small pasta 1⁄2 Cup (8 tbs)
  Swordfish steaks 4
  Shredded cabbage 2 Cup (32 tbs)
  Carrots 3 Large, peeled and shredded

Place the water, sherry, soy sauce, onion, ginger, and pepper in a deep 12-inch skillet, and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes.
Raise the heat to high and bring the mixture to a rolling boil.
Add the orzo and cook, uncovered, for 5 minutes.
Arrange the swordfish steaks in a single layer in the skillet, reduce the heat to moderately low, cover, and simmer for 5 minutes.
Using a wide spatula, gently turn the steaks over.
Sprinkle the cabbage and carrots on top, cover, and simmer for 5 to 8 minutes or until the swordfish flakes when touched with a fork.
Place the swordfish on a warm platter.
Toss the vegetables and pasta together and spoon around the fish.

Recipe Summary

Difficulty Level: 
Main Dish

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