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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Wow. Very good, healthy and impressive. Get all prep ready first. This one comes together pretty quick! Ingredients:
1 small onion (minced) |
4 plum tomatoes (seeded, chopped) |
1 garlic clove (minced) |
2 jalapenos (seeded, minced) |
2 limes, juice of |
2 tablespoons cilantro (minced) |
salt & fresh ground pepper (to taste) |
1 cup cashews (ground) |
1/2 cup fresh breadcrumb |
4 (4 ounce) swordfish fillets |
3 -5 tablespoons olive oil |
1/4 cup sesame oil |
2 cups green beans (trimmed, chopped) |
2 cups bok choy (chopped) |
2 cups napa cabbage (chopped) |
2 cups cooked rice |
1/4 cup soy sauce |
2 tablespoons toasted sesame seeds |
Directions:
1. Combine the onion, tomatoes, garlic, jalapenos,lime juice, cilantro and salt and pepper. Cover. Chill until needed.
2. Heat oven 400.
3. Combine the cashews and breadcrumbs. Season.
4. Dip fish in olive oil to coat. Dredge in nut mix to coat.
5. Place on a sprayed rack over a baking sheet.
6. Bake 15-20 minutes.
7. Meanwhile, Heat sesame oil in a wok.
8. Add beans. Stir-fry 3 minutes.
9. Add bok choy, and napa cabbage. Stir-fry 2 minutes.
10. Add rice. Stir-fry 2 minutes.
11. Add soy sauce and sesame seeds. Stir-fry 1 mkinute.
12. Place on plates. Top with fish. Surround with salsa.
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