Honey Serving Dish
Side dish for swordfish steaks?
I’m cooking swordfish steaks on Saturday and I’m not sure what to serve with them. I’ve decided on a honey mustard marinade and to griddle them, but I’m not sure if i should go for a Baked Potato or chips or even a small stir fry or something different entirely – any suggestions?
I love swordfish. How about a nice rice pilaf and roasted vegetable, like asparagus.
Here’s how I do white rice
Ingredients
1 tablespoon oil
1 tablespoon unsalted butter
1 cup white rice
Kosher salt
2 cups fresh cold water
Method
Set a large saucepan over high heat and heat for 2 minutes. Add the oil and the butter and heat until the butter is melted and the oil is shimmering. Add the rice and saute in the oil butter mixture. Season well with salt and continue to saute, 2 minutes until the rice begins to toast and turn very light brown. Carefully pour in the water and stir, continue to stir for 1 minute (you can stir rice as long as you want before it comes to the boil). Clamp on a tight-fitting lid and bring the rice and water to the boil. Once the water has reached the boil, turn the heat to low and set a timer for 15 minutes. After 15 minutes, remove the saucepan from the burner and let sit 5 minutes before fluffing the rice with a fork and serving.
Additional add-ins when the rice is added to the oil/butter mixture included any of the following or a combination of the following:
toasted pine nuts, golden raisins, diced sun-dried tomatoes, diced sauteed sweet onion, fresh grated ginger, fresh herbs, minced garlic. Let your menu and your imagination be your guide
To roast asparagus, put snapped asparagus tops on a baking sheet. Drizzle lightly with vegetable oil and sprinkle with Kosher salt. Roast at 375 for 9 to 11 minutes until the asparagus is cooked, lightly charred and just tender. Remove the asparagus from the oven and drizzle lightly with balsamic vinegar (optional)
Enjoy!