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Better Bites: Grilled Swordfish with Coconut Curry Rice & Garlic-Chili Puree

Executive Chef Ryan Wall from Rush Creek Bistro joined 13 ON YOUR SIDE to make Grilled Swordfish with Coconut Curry Rice & a Garlic-Chili Puree

GRANDVILLE, Mich — Not all healthy meals need to be boring. Executive Chef Ryan Wall from Rush Creek Bistro in Grandville joined 13 ON YOUR SIDE to show us a sophisticated healthy dish.

Ingredients:

  • Swordfish Steak 8-10oz
  • 1TBSP Cilantro, Picked Leaves

For Coconut Curry Rice:

  • 1/4 C Scallion Whites, Chopped into ¼” Segments
  • 1TBSP Canola or Grapeseed Oil
  • 1TBSP Red Curry Paste
  • 1/2 Red Pepper, Cut in Strips
  • 5 Green Beans, Cut into 1” Pieces
  • 1/2 C Coconut Rice, Cooked & Cooled

For Chili-Garlic Puree:

  • 2T Lime Juice
  • 2T Soy Sauce
  • 1T Roasted Garlic, Smashed/Pureed into Paste
  • 1T Chili Paste
  • 1T Sweet Chili Sauce

Directions:

  1. Preheat oven to 375 Degrees. Season Steak with Oil, Salt & Pepper. Cook both sides of Swordfish for 2 minutes on a grill before placing in oven to finish cooking for 6 minutes.
  2. Heat wok or wide frying pan over medium-high heat with Canola/Grapeseed Oil. Add in Scallion Whites and Red Curry Paste, mixing paste around in pan for 2 minutes or until fragrant. Add Red Pepper Strips and Cut Green Beans and cook for an additional 3 minutes. Finally, add in Coconut Rice and cook until very little moisture is present in wok/pan.
  3. Whisk all listed ingredients together for Chili-Garlic Puree.
  4. Plate Coconut Curry Rice, Top with Swordfish and Chili-Garlic Puree, and Garnish with Cilantro Leaves.

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