Swordfish Recipe

Preparation Instructions

1. 1

   Prepare the Cumin Lentils

   Rinse the brown lentils under cold water. In a saucepan, heat 1 tablespoon of olive oil over medium heat, add the cumin seeds and toast for about 1 minute until fragrant. Add the lentils and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender. Season with salt and pepper.

2. 2

   Braised Cabbage

   In a large skillet, heat the remaining olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent. Add the thinly sliced cabbage and cook, stirring occasionally, for about 10-15 minutes until the cabbage is soft. Season with salt and pepper.

3. 3

   Cook the Swordfish

   Season the swordfish steaks with salt and pepper. Heat a grill pan or skillet over medium-high heat and add a little olive oil. Cook the swordfish for about 4-5 minutes on each side, or until cooked through and nicely browned.

4. 4

   Make the Coconut Yellow Chili Sauce

   In a small saucepan, combine the coconut milk and yellow chili paste. Simmer over low heat for 5-7 minutes, stirring occasionally.

5. 5

   Assemble the Dish

   On each plate, place a serving of cumin lentils, top with braised cabbage, and place the grilled swordfish on top. Drizzle with coconut yellow chili sauce and garnish with fresh cilantro.