Another easy dinner that is: Quick Cooking, Healthy Pick, Gluten-Free, and Family Friendly.
(serves 4)
1 cup long-grain white rice
1/4 cup honey
2 T. tamari or Ponzu Citrus Sauce*
2 T. EVOO, divided
1&1/2 lb. swordfish, cut into 1" pieces1/4 t. kosher salt
1/4 t. freshly* ground black pepper
1/2 red onion, thinly sliced
4 heads baby bok choy, halved lengthwise
1/2 cup fresh cilantro leaves and tender stems
1/4 cup; chopped roasted, salted peanuts
Lime wedges, for serving
Cook rice according to package directions; keep warm. Stir together honey and tamai in a small bowl; set aside. Heat 1 T. oil in a large nonstick skillet over high. Season fish with S&P and cook, undisturbed, until browned on 1 side, about 2 min. Turn fish, add onion, and cook tossing gently until fish is browned and cooked through., about 4 min. Transfer to a plate. Add remaining 1 T. oil and bok choy to skillet. Cook, undisturbed, until golden, about 2 min. Reduce heat to med-low, add honey mixture, and immediately cover skillet. Cook until sauce thickens slightly and bok choy is tender, about 2 min. Serve fish and bok choy over rice, topped with cilantro and peanuts, with lime wedges on the side.
"Have no friends not equal to yourself."
Love,
Machete Milletti
No comments:
Post a Comment