March 15, 2012

Peppered Swordfish with Bok Choy

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Peppered Swordfish with Bok Choy
Author: 
Recipe type: Fish/Entree
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Adding a bit of pepper to this meaty fish give it just the little bit of jazzing up it needs to take it from boring and bland to BRAVO!
Ingredients
  • 2 tablespoons coconut oil
  • Sprinkle of cayenne pepper (or more if you want more heat)
  • ¼ teaspoon paprika
  • Freshly ground black pepper, to taste
  • ¼ teaspoon ground cumin
  • 2 6 - 8 oz swordfish steaks
  • 4 small heads baby bok choy, washed
  • 1 small lime, sliced into wedges
Instructions
  1. Fill a pot with steamer basket with two inches of water and bring to a boil.
  2. Heat oil in cast iron skillet.
  3. Combine spices in small bowl.
  4. Pat dry fish.
  5. Evenly spread spices on both sides of fish.
  6. Place in skillet and cook for roughly five minutes, then flip over and cook another five. (Fish should be opaque when cooked).
  7. Check to make sure internal temp is 160 F or higher if it's not sashimi grade.
  8. Meanwhile, steam bok choy for three to four minutes.
  9. Serve together with lime wedges as garnish.

 

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