Ingredients

2 tablespoons reduced sodium soy sauce
2 teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon sesame oil or vegetable oil
1/4 teaspoon crushed red pepper
1 clove garlic, minced
4 (4 to 5 ounces) swordfish steaks
4 green onions, diagonally sliced
2 cups cooked rice
1/4 cup red pepper slices

Directions

1. Combine soy sauce, brown sugar, cumin, sesame oil and red pepper in a 7 x 11 x 2-inch microwave safe baking dish. Add fish and turn to coat both sides. Let marinate 5 to 15 minutes.
2. Turn steaks over and cover with lid or wax paper. Microwave at 100% power 1-1/2 minutes, rotating dish 1/4 turn. Sprinkle with onions and continue to cook 1-1/2 minutes longer or until fish begins to flake easily when tested with a fork. Let stand, covered for 2 minutes.
3. Serve fish and sauce over rice. Garnish with sliced red pepper.

You may substitute shark, tuna, salmon or halibut for the swordfish.

Thai-Style Swordfish Steaks
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