This is a favorite summer dish we like to make but you can enjoy this healthy treat anytime of year! I love the contrast of the grilled fish and the cool Guacamole&PicoDiGallo sauce adds to this delicious meal!
1Mix together the salt,pepper,lime juice,lime zest,chopped cilantro and olive oil.
Marinate the fish in the mixture for one hour or more if desired.
2In the meantime make the rice cakes as follows:
Combine the cooked rice with the fresh herbs,spices and scallions,add the egg and bread crumb and mix well.Form the rice into two inch thick oval patties and brown them in a non-stick fry pan with 1 tablespoon of olive oil and 1 of butter,place on a plate and keep warm.
3Pre-heat two non stick pans or a wok if you have it,add the oil,stir fry the vegetables starting with the onion,then the garlic,peppers,string beans,mushrooms,bok choy,ginger and sauces-spices and cilantro.
Cook until just tender,reserve and keep warm.
4In the pre-heated pan sear your swordfish steaks for three to four minutes per side,lowering the heat to medium high and finish cooking until the fish is just firm to the touch.
Plate the stir fry vegetables in the center,top with the swordfish,any remaining pan juices and the rice cake,Enjoy!!!! :)