Meaty swordfish and a medley of vegetables pair perfectly for the ultimate one-pan dish.
You can substitute green cabbage for the red, and arctic char for the swordfish.
- 2 tablespoons grapeseed oil
- 1½ pounds swordfish, cut into 1-inch pieces
- 1 to 2 medium carrots, sliced diagonally (about 1½ cups)
- ⅔ cup snow peas, sliced diagonally into ¾-inch-wide pieces
- ¼ cup sliced shiitake mushrooms
- 3 tablespoons soy sauce
- 1 teaspoon sesame oil
- Thai fish sauce (nam pla)
- ½ cup julienned red cabbage
- 4 tablespoons sliced scallions (green parts only)
- Ground chili paste (sambal oelek)
Heat the oil in a large nonreactive skillet. Add the swordfish, and cook over high heat for 2 minutes, turning constantly. Remove from the pan and set aside. Add the carrots to the pan. Cook for 1 minute. Add the peas and mushrooms and cook for 1 minute longer. Return the swordfish to the pan and add the soy sauce, sesame oil, and a dash of Thai fish sauce. Cook for 1 to 2 minutes longer. Stir in the red cabbage and scallions and serve immediately over rice. Drizzle a touch of ground chili paste over the top.From the "Legal Sea Foods Cookbook" by Roger Berkowitz and Jane Doerfer, illustrated by Edward Koren.