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| Thai-Style Swordfish Steaks |
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| 2 Tbs |
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reduced sodium soy sauce |
|
| 2 tsp |
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brown sugar |
|
| 1 tsp |
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ground cumin |
|
| 1 tsp |
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sesame oil or vegetable oil |
|
| 1/4 tsp |
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crushed red pepper |
|
| 1 |
|
clove garlic, minced |
|
| 4 |
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(4 to 5 oz.) swordfish steaks |
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| 4 |
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green onions, diagonally sliced |
|
| 3 cups |
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cooked rice |
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|
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red pepper slices for garnish |
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| 1 |
Combine soy sauce, brown sugar, cumin,
sesame oils and red pepper in a 7 x 11 x 2-inch microwave
safe baking dish. Add swordfish 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.
Serve fish and sauce over rice. |
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| Servings: 4 |
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| Recipe Type |
| Main Dish, Seafood |
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| Recipe Source |
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