Cajun-style swordfish on corn and okra rice

For classic Cajun flavours, try this spicy swordfish with okra flavoured rice.

Recipe «Cajun-style swordfish on corn and okra rice» presented in category Recipes / Fish, to prepare this dish you will need no more 24 minutes. To make this dish at home by prescription from the author Gomer would need: 2 corn cobs, husks removed, 110g medium-grain rice/calrose rice, 2 tbsp olive oil, 1 small brown onion, chopped, 8 small okra, ends trimmed, thinly sliced crossways , Pinch of salt, 4 small swordfish steaks, with skin on, 1 20g pkt Cajun seasoning , 2 ripe tomatoes, finely chopped, 1 lime, quartered.

Ingredients:

• 2 corn cobs, husks removed 
• 110g medium-grain rice/calrose rice 
• 2 tbsp olive oil 
• 1 small brown onion, chopped 
• 8 small okra, ends trimmed, thinly sliced crossways 
• Pinch of salt 
• 4 small swordfish steaks, with skin on 
• 1 20g pkt Cajun seasoning 
• 2 ripe tomatoes, finely chopped 
• 1 lime, quartered 

Instructions

1. 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.
2. 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.
3. 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.
4. To serve, spoon rice mixture onto serving plates. Top with swordfish and then tomato. Serve immediately with lime wedges.