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
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.
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.