Sunshade and Lighthouse
Miller, John
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La Belle Cuisine - More Fish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

Uncle Bob's Swordfish Stir-Fry

"A good cook is like a sorceress who dispenses happiness."
~ Elsa Schiaparelli

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Oceanview
Short, David
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Uncle Bob’s Swordfish Stir-Fry

This recipe came to me from one of my dad's fishing buddies.
It's quick, easy, and absolutely delicious! Don't worry if you
can't get swordfish, as any deep-water fish will do nicely.

a 4-ounce package cellophane noodles
1/2 cup chicken broth
3 tablespoons fresh lime juice
1 tablespoon Oriental fish sauce
1 tablespoon sugar
1 tablespoon cornstarch
1 teaspoon chili purée with garlic
Cooking spray
1/2 pound boneless swordfish fillet, cut into 1-inch pieces
1 teaspoon canola oil
1/2 red bell pepper, thinly sliced
2 cloves garlic, pressed
1 tablespoon minced fresh ginger
1 large cucumber, peeled, seeded, sliced
1/3 cup chopped green onions
1/4 cup chopped fresh cilantro

Cook cellophane noodles according to package directions; drain noodles
and set aside. Combine broth, lime juice, fish sauce, sugar and cornstarch;
set aside.
Place a large nonstick skillet coated with cooking spray over medium-high heat until hot; add fish, and stir-fry 2 to 3 minutes or until tender. Remove fish from skillet; set aside. Pour oil into skillet; add bell pepper, garlic, and ginger, and stir-fry 1 minute. Add cucumber and stir-fry 30 seconds. Stir in broth mixture; bring to a boil. Boil 1 minute. Return fish to skillet; add green onions and cilantro, stirring until coated. Serve over hot cooked cellophane noodles. Makes 2 servings.
 

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