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Ingredients Jump to Instructions ↓

  1. 8 oz. swordfish fillet

  2. 3 Tbsp. Teriyaki sauce

  3. 1 c. bok choy (chopped)

  4. 1 c. Napa cabbage (chopped)

  5. 1/4 Vidalia onion (sliced)

  6. 1/2 bell pepper (sliced)

  7. 1 Tbsp. garlic (chopped)

  8. 1/4 c. sweet chili sauce

Instructions Jump to Ingredients ↑

  1. Cut swordfish into chunks. Sear swordfish in a skillet coated with cooking spray or a small amount of oil. Turn after a few minutes. When swordfish is done, turn off burner and add teriyaki sauce. Warm just until heated.

  2. Cook vegetables in a skillet coated with cooking spray or a small amount of oil. Cook until crisp-tender. Turn off head and add sweet chili sauce. Warm just until heated.

  3. Serve swordfish chunks on a bed of vegetables.

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