Lemon Herb Swordfish with Brown Rice, Curried Cauliflower & Carrots
This healthy meal is perfect for family dinners, potlucks, and date nights!
Ingredients
Level 1 (BOTTOM OF POT)
- 2 cups instant brown rice
- 4 cups vegetable stock
LEVEL 2 (MIDDLE LAYER OF RACK)
- 1 head of cauliflower, cut into 2-inch (5cm) florets
- 1 cup baby carrots
- 2 tablespoons canola oil
- 1 tablespoon curry powder
- Kosher salt, as desired
- Ground black pepper, as desired
LEVEL 3 (TOP LAYER OF RACK)
- 4 cloves garlic, minced
- 1/4 cup lemon juice
- 1 tablespoon poultry seasoning
- 3 tablespoons soy sauce
- 2 tablespoons olive oil
- Ground black pepper, as desired
- Kosher salt, as desired
- 4 swordfish steaks (5-ounces/150g each)
- Aluminum Foil
- Deluxe Reversible Rack
- Large Bowl
Instructions
Step 1
Place Level 3 ingredients in a resealable plastic bag. Rub the outside of the bag until the fish is evenly coated. Place bag in refrigerator to marinate for 30 minutes to 1 hour.
Step 2
When the swordfish is marinated, place all Level 1 ingredients in the pot.
Step 3
Place all Level 2 ingredients in a large bowl and toss until combined.
Step 4
Place the bottom layer of the Deluxe Reversible Rack in the lower position and cover with aluminum foil, then place the rack in the pot. Place the vegetable mixture on top of the rack.
Step 5
Slide the Deluxe Layer through the lower layer’s handles. Place the marinated swordfish on the Deluxe Layer.
Step 6
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 8 minutes. Press START/STOP to begin cooking (PrE will display for approx. 10 minutes as the unit steams, then the timer will start counting down).
Step 7
When cooking is complete, remove the entire rack. Stir the rice and serve warm with vegetables and swordfish.