This flavorful fish and rice bowl recipe takes cues from many world cuisines, making something entirely original. Soy and honey are a salty-sweet match made in heaven—think: a sophisticated hoisin sauce. If you’re gluten-free, make sure to buy gluten-free tamari, a wheat-free soy sauce. Affordable, sustainably sourced swordfish is often in the freezer aisle of the grocery store. Just defrost the filets completely before proceeding with the recipe.
1 cup long-grain white rice
¼ cup honey
2 tablespoons tamari
2 tablespoons olive oil, divided
1½ pounds swordfish, cut into 1-in. pieces
¼ teaspoon kosher salt
¼ teaspoon black pepper
½ red onion, thinly sliced
4 heads baby bok choy, halved lengthwise
½ cup fresh cilantro leaves and tender stems
¼ cup chopped roasted, salted peanuts
Lime wedges, for serving
Sat fat 4g
How to Make It
Cook rice according to package directions; keep warm.
Meanwhile, stir together honey and tamari in a small bowl; set aside.
Heat 1 tablespoon oil in a large nonstick skillet over high. Season fish with salt and pepper and cook, undisturbed, until browned on one side, about 2 minutes. Turn fish, add onion, and cook, tossing gently, until fish is browned and cooked through, about 4 minutes. Transfer to a plate.
Add remaining 1 tablespoon oil and bok choy to skillet. Cook, undisturbed, until golden, about 2 minutes. Reduce heat to medium-low, add honey mixture, and immediately cover skillet. Cook until sauce thickens slightly and bok choy is tender, about 2 minutes. Serve fish and bok choy over rice, topped with cilantro and peanuts, with lime wedges on the side.
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