Grilled Swordfish with Bok Choy Salad and rice
Grilled swordfish with warm bok choy salad and rice
I marinated the swordfish for 1.5 hours in a mixture of:
1 clove garlic, mashed
1 1/2 T olive oil
1/2 t salt (probably shouldn't have been there, but oh well)
1/2 t freshly ground pepper
1 1/2 T chopped fresh coriander
1 T fresh limejuice
1 cm of a rawit pepper, chopped very finely
I think the limejuice kind of cold-cooked the swordfish and that was the reason why this was the best swordfish I ever made. You can easily overcook swordfish (people say swordfish is dry), but when you leave it raw in the middle, it can also be too fishy/slippery. Either way, I still like it, don't get me wrong. But today, it tasted cooked and succulent at the same time. Better that I ever prepared and better than I ever tasted in any restaurant. So I will try this again for sure.
Together with the bok choy salad and white rice I was happy being on a diet.
Recipe: Bok choy Salad
Recept: Paksoi Salade (NL)
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