Gingered Swordfish Recipe
Ingredients
1 1/2 cups water
1/2 cup dry sherry or 1/4 cup each orange juice and Basic Chicken Stock or canned chicken broth
1/2 cup reduced-sodium soy sauce
1 large yellow onion, thinly sliced
1 piece fresh ginger, about 1 inch long, peeled and minced
1/4 teaspoon black pepper
1/2 cup orzo or other small pasta
4 swordfish steaks
2 cups coarsely shredded cabbage
3 large carrots, peeled and coarsely shredded
Directions
Place the water, sherry, soy sauce, onion, ginger, and pepper in a deep 12-inch skillet, and bring to a boil over high heat.
Reduce the heat to low, cover, and simmer for 15 minutes.
Raise the heat to high and bring the mixture to a rolling boil.
Add the orzo and cook, uncovered, for 5 minutes.
Arrange the swordfish steaks in a single layer in the skillet, reduce the heat to moderately low, cover, and simmer for 5 minutes.
Using a wide spatula, gently turn the steaks over.
Sprinkle the cabbage and carrots on top, cover, and simmer for 5 to 8 minutes or until the swordfish flakes when touched with a fork.
Place the swordfish on a warm platter.
Toss the vegetables and pasta together and spoon around the fish.
Reduce the heat to low, cover, and simmer for 15 minutes.
Raise the heat to high and bring the mixture to a rolling boil.
Add the orzo and cook, uncovered, for 5 minutes.
Arrange the swordfish steaks in a single layer in the skillet, reduce the heat to moderately low, cover, and simmer for 5 minutes.
Using a wide spatula, gently turn the steaks over.
Sprinkle the cabbage and carrots on top, cover, and simmer for 5 to 8 minutes or until the swordfish flakes when touched with a fork.
Place the swordfish on a warm platter.
Toss the vegetables and pasta together and spoon around the fish.
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