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Swordfish with Lime Cilantro Sauce, Wasabi Mashed Potatoes and Bok Choy

Swordfish with Lime Cilantro Sauce, Wasabi Mashed Potatoes and Bok Choy

Swordfish with Lime and Cilantro RecipeThis is a fantastic combination.  I first tasted this sauce at my friend Lynn Sullivan’s  house.  We were co-chairs of  the wine tasting committee for the YWCA, a tough job but somebody had to do it, and always served dinner when hosting.  The sauce was outstanding although the original version also included shiitake mushrooms which I found a little unnecessary.   At the time I was also co-chairing the YWCA Gourmet group with some other gorgeous friends.  We used the sauce over seared Tuna and paired it with sautéed bok choy and wasabi mashed potatoes, did I mention my mashed potato obsession?  It has been one of my favorite meals ever since.  I now love serving this with swordfish, a little more eco friendly and slightly less expensive.  I am sure it would be great with chicken too.

IMG_1796I am only really giving the recipe for the sauce.  To be honest I just take all the ingredients and rarely measure anything out, it seems impossible to produce anything other than something fabulous.  For the wasabi mashed potatoes, I simply add wasabi paste to mashed potatoes. Quite a lot or the taste is lost once you add the sauce.   I also love baby bok choy.  I buy one per person, trim and clean them, then cut each one in half lengthwise.  I saute them in a pan with a little oil and finish with soy sauce.  They do not take long, so cook just before you plan to serve.   For four people 11/2 to 13/4 pounds of fish is more than enough.  I pan fried mine at a high heat, but would also barbecue if it ever stops snowing and raining.

IMG_1798Ingredients for sauce- serves four

  • Juice of one to two limes
  • 2 Tbs cilantro, chopped
  • bunch of scallions, trimmed and cut into thin slices- include green parts
  • one inch of fresh ginger, chopped or more to taste
  • 2TS soy sauce (or more to taste)
  • 1 cup heavy or whipping cream
  • 1 Tbs coconut oil or olive oil

Method

Heat oil in a skilled and add scallions and ginger. Salute briefly, add soy sauce and cream and cook for a few minutes.  Just before serving add lime juice and cilantro.  All the ingredients are fabulous so just keep adding to suit your individual taste.

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