Swordfish Stir-Fry Recipe

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.

Serves 4

Ingredients

• 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)

Method

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.