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Swordfish with Raisin and Almond Rice




Source of Recipe


australian women's weekly


List of Ingredients




50g butter
1 medium (150g) onion, chopped finely
1 small (130g) green apple, peeled, chopped finely
1 cup (200g) wild blend rice
1½ cups (375ml) chicken stock
2 tablespoons raisins
½ cup coarsely chopped parsley
¼ cup (35g) slivered almonds, toasted
4 x 250g swordfish steaks
lemon wedges and salad to serve

Recipe



Melt half the butter in a medium saucepan. Add the onion and apple, cook, stirring, without browning, until softened. Add the rice, stir to coat in the butter mixture. Stir in the stock, bring to the boil then simmer, covered, for about 12 minutes or until stock has evaporated. Remove from heat and stand, covered, for 5 minutes. Stir in the raisins and parsley, sprinkle over almonds.

Melt the remaining butter in a large non-stick frying pan, cook fish, about 2 minutes each side or until browned and done as desired.

Serve fish with rice mixture, lemon wedges and salad, if desired