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:
- 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.
- 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.
- Whisk all listed ingredients together for Chili-Garlic Puree.
- Plate Coconut Curry Rice, Top with Swordfish and Chili-Garlic Puree, and Garnish with Cilantro Leaves.