Grilled Swordfish, Sauteed Peaches, Creamy Lemon Rice with Lemon Whip Cream
For this recipe, I used only one piece of swordfish (1/2 lb) cut into two pieces for a smaller meal. Two full pieces of swordfish can be used without doubling any of the other side dishes.
For the Swordfish:
1- 1/2 lb. Piece of Swordfish
1/2 Tsp. Chili Powder
1/4 Tsp. Ginger
2 Tbsp. Garlic
1/2 Tsp. Coriander
Salt, Pepper to Taste
1/2 C. Lemon Juice
1/4 C. Soy Sauce
1 Tbsp. Vegetable Oil
Coat Swordfish in chili powder, ginger, garlic, coriander, salt and pepper. Place in a deep dish and pour lemon juice and soy sauce over the top. Refrigerate for at least an hour, up to over night.
For the Sauteed Peaches:
2 Peaches, Sliced
1/2 Tbsp. Sugar
1/2 Tsp. Coriander
1 Tbsp. Butter
For the Creamy Lemon Rice:
1 C. Brown Rice, Prepared
1 Tbsp Half and Half
1/2 Tbsp. Lemon
For the Lemon Whip Cream:
1 C. Heavy Whipping Cream
1 Tbsp Sugar
1 Tbsp Lemon Juice
Prepare the whip cream first. Place cold whipping cream in large bowl and mix with hand mixer on low until it becomes thick, about 5 minutes. Add sugar and lemon juice and continue mixing for another minute. Place in refrigerator.
Heat butter in saute pan on medium heat. Sprinkle sugar and coriander over peaches. Place peaches in saute pan and cook for about 4 minutes on each side, or until each side is a golden brown. Remove from heat and place on plate. Set aside.
Mix prepared rice with half and half and lemon juice, keep on low heat until ready to serve.
Add vegetable oil to the same pan and heat back up over medium heat (although I would prefer to place this on a cast iron grill pan, but there was not one available to me). Place swordfish in pan and cook for about 6-7 minutes on each side. Plate all components.
1- 1/2 lb. Piece of Swordfish
1/2 Tsp. Chili Powder
1/4 Tsp. Ginger
2 Tbsp. Garlic
1/2 Tsp. Coriander
Salt, Pepper to Taste
1/2 C. Lemon Juice
1/4 C. Soy Sauce
1 Tbsp. Vegetable Oil
Coat Swordfish in chili powder, ginger, garlic, coriander, salt and pepper. Place in a deep dish and pour lemon juice and soy sauce over the top. Refrigerate for at least an hour, up to over night.
For the Sauteed Peaches:
2 Peaches, Sliced
1/2 Tbsp. Sugar
1/2 Tsp. Coriander
1 Tbsp. Butter
For the Creamy Lemon Rice:
1 C. Brown Rice, Prepared
1 Tbsp Half and Half
1/2 Tbsp. Lemon
For the Lemon Whip Cream:
1 C. Heavy Whipping Cream
1 Tbsp Sugar
1 Tbsp Lemon Juice
Prepare the whip cream first. Place cold whipping cream in large bowl and mix with hand mixer on low until it becomes thick, about 5 minutes. Add sugar and lemon juice and continue mixing for another minute. Place in refrigerator.
Heat butter in saute pan on medium heat. Sprinkle sugar and coriander over peaches. Place peaches in saute pan and cook for about 4 minutes on each side, or until each side is a golden brown. Remove from heat and place on plate. Set aside.
Mix prepared rice with half and half and lemon juice, keep on low heat until ready to serve.
Add vegetable oil to the same pan and heat back up over medium heat (although I would prefer to place this on a cast iron grill pan, but there was not one available to me). Place swordfish in pan and cook for about 6-7 minutes on each side. Plate all components.
