Citrus Swordfish with mango salsa and coconut rice

Last night I got swordfish

It was a battle, mostly because I had no idea what to do with it

Luckily, swordfish is not as hard to cook as I thought it was.

I found the recipe for the swordfish here

I omitted the cilantro, but if you like cilantro you should add it

For the rice:

Two cans coconut milk

Half a cup of water

pinch of mace

tsp cinnamon

quarter tsp ginger

salt and pepper

Two cups jasmine rice

I put all of this in a pan, brought it to a simmer and let it cook until all the liquid had evaporated. (careful, this smells exotic and yummy)

Meanwhile I toasted some pecans, about three to five minutes on 350

I grilled the swordfish till it was white in the center, this took a lot longer then I thought it would, and I only managed to get good grill marks on one of my steaks.

For plating:

Rice

Crushed Pecans

Swordfish Steak

Salsa

The nuts add such a nice texture with everything else. I'm sure you'll love this

I will make this again, I love how tropical it tastes.