Maple Glazed Swordfish from the Beefer


  • 2 pcs trimmed swordfish filets
  • 2 tbsp maple syrup
  • 2 tbsp butter melted (divided)
  • 1 tsp cajun seasoning
  • 1 cup basmati rice
  • 2 cup chicken stock
  • 1 cup wild rice
  • ½ cup diced yellow onion
  • ½ cup diced carrot
  • 1 bunch asparagus trimmed
  • 1 tbsp olive oil
  • Salt & pepper to taste

Cooking Instructions

1: Pre-heat Beefer on medium/high

2: In a small bowl, combine 1 tbsp butter, maple syrup, and Cajun seasoning and mix well.Add the swordfish filets and toss to evenly coat:

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3: Broil swordfish on a tray using the highest rack position for about 90 seconds per side until lightly browned, set aside:
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4: In a 2 qt saucepan, bring the chicken stock, onion, carrot, and wild rice to a boil.Add the remaining butter and basmati rice, cover and reduce to a simmer for about 15-20 minutes until rice is done:

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5: Place asparagus on a broiling tray and drizzle with olive oil and salt & pepper, using the highest rack position, broil for about 45 seconds and check for browning.Rotate the asparagus from top to bottom and roll the stalks over 180 degrees to cook them evenly. Broil until desired doneness is achieved:

6: Assemble plate as follows; about 4 oz of pilaf, half dozen broiled asparagus, and then lean fish steak onto asparagus:

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