Teriyaki Swordfish with Asian Vegetables
Emma
ingredients
- 8 oz. swordfish fillet
- 3 Tbsp. Teriyaki sauce
- 1 c. bok choy (chopped)
- 1 c. Napa cabbage (chopped)
- 1/4 Vidalia onion (sliced)
- 1/2 bell pepper (sliced)
- 1 Tbsp. garlic (chopped)
- 1/4 c. sweet chili sauce
directions
- 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.
notes
Can serve as wraps using lettuce or tortillas, or serve with rice.
Source: Emma
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