Local Swordfish Recipe

Inspired by Top of the Market - San Diego

Time1h 15m

Serves4

forbidden rice, baby bok choy, green harissa, pickled onion, ginger, cilantro

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Ingredients

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Main Ingredients

4 pieces Swordfish steaks

1 cups forbidden rice

2 cups Baby bok choy

1 tbs Fresh ginger

1/2 cups Cilantro

1/2 cups Green harissa

1 pieces Red onion

1/4 cups Rice vinegar

to taste Celtic sea salt

to taste white, green, and black pepper

Method

Preparation

Pickle the Onions

Thinly slice the red onion and place in a bowl. In a separate bowl, mix rice vinegar with a pinch of salt. Pour over the onions and let sit for at least 30 minutes.

Cook the Forbidden Rice

Rinse the forbidden rice under cold water. In a pot, combine the rice with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for about 30-35 minutes until tender. Fluff with a fork.

Sauté the Baby Bok Choy

In a skillet, heat a bit of oil over medium heat. Add minced ginger and cook for 1 minute. Add baby bok choy, season with salt and pepper, and sauté until tender, about 5-7 minutes.

Cooking the Swordfish

Grill or Pan-Seer the Swordfish

Season the swordfish steaks with salt and pepper. Heat a grill or skillet over medium-high heat. Cook the swordfish for about 5-6 minutes on each side or until cooked through and flaky.

Assembly

Plate the Dish

On each plate, place a serving of forbidden rice, top with sautéed baby bok choy, and add the grilled swordfish. Drizzle with green harissa and top with pickled onions and fresh cilantro.