For classic Cajun flavours, try this spicy swordfish with okra flavoured rice.
- Use a knife to cut down length of corn close to cores to remove kernels. Cook rice in a saucepan of salted boiling water following packet directions, or until tender. Add corn kernels for last 6 minutes of cooking. Drain well.
- Meanwhile, heat 1 tablespoon of oil in a non-stick frying pan over high heat. Add onion and okra, and cook, uncovered, stirring occasionally, for 7-8 minutes or until crisp and brown. Add rice mixture to pan. Gently toss for 1-2 minutes or until heated through. Remove from heat. Taste and season with salt. Cover loosely with foil to keep warm.
- Coat both sides of swordfish steaks with Cajun spice. Heat remaining oil in a large non-stick frying pan over high heat. Add swordfish and cook for 3-4 minutes each side or until just cooked through.
- To serve, spoon rice mixture onto serving plates. Top with swordfish and then tomato. Serve immediately with lime wedges.
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Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set