Swordfish with mashed cauliflower, broccoli and japonica rice.  

 Serves 4  

 11/2 lbs fresh swordfish 
1 head of cauliflower  
4 cups of broccoli florets 
1 ½ cups japonica rice 
1 small onion , sliced 
1tbsp. Olive oil 
3 cups vegetable broth 
½ cup vegetable broth 
Salt, pepper, white pepper 
Lemon 

 Make the cauliflower first. Break down the cauliflower into medium sized florets. Place on a steaming rack in a pan with water.  
Steam about 10-12 minutes.  Transfer cauliflower to a blender. Purée, use the stock to get a creamy consistency as if you were making mashed potatoes. Add the  ½ cup stock slowly as you might not need all of it. Season with salt and a little white pepper . Set aside.  
Note:  you can make this hours before dinner and It reheats easily.  

 Make the rice in a rice cooker or according to package directions.  
I used  a rice cooker, first heat a skillet add the olive oil, add the onion and cook about 6 minutes  
until  they have softened. Stir in the rice. Season with salt and pepper.  Transfer to a rice cooker. Add the stock, cover and cook. The rice timer will tell you when it’s done, about 40 minutes.  This can also be made early in the day and reheated.  

 Place a steam rack in a pot, add water to come up just under  the rack. Add the broccoli and steam about 6-8 minutes to desired doneness.  

 This fish is easy to grill. I used my grill pan on my stove.  Heat the grill pan. Put a little olive oil on a paper towel and gently apply it to the grill pan. Season the fish with a little salt and pepper.  Place the fish on an angle to get good grill marks. Let the fish cook about 6 minutes, do not touch it. Then turn it over and cook about two minutes. Remove from the grill, transfer to a serving plate, garnish with a fresh lemon.

Swordfish with mashed cauliflower, broccoli and japonica rice.

Serves 4

11/2 lbs fresh swordfish
1 head of cauliflower
4 cups of broccoli florets
1 ½ cups japonica rice
1 small onion , sliced
1tbsp. Olive oil
3 cups vegetable broth
½ cup vegetable broth
Salt, pepper, white pepper
Lemon

Make the cauliflower first. Break down the cauliflower into medium sized florets. Place on a steaming rack in a pan with water.
Steam about 10-12 minutes. Transfer cauliflower to a blender. Purée, use the stock to get a creamy consistency as if you were making mashed potatoes. Add the ½ cup stock slowly as you might not need all of it. Season with salt and a little white pepper . Set aside.
Note: you can make this hours before dinner and It reheats easily.

Make the rice in a rice cooker or according to package directions.
I used a rice cooker, first heat a skillet add the olive oil, add the onion and cook about 6 minutes
until they have softened. Stir in the rice. Season with salt and pepper. Transfer to a rice cooker. Add the stock, cover and cook. The rice timer will tell you when it’s done, about 40 minutes. This can also be made early in the day and reheated.

Place a steam rack in a pot, add water to come up just under the rack. Add the broccoli and steam about 6-8 minutes to desired doneness.

This fish is easy to grill. I used my grill pan on my stove. Heat the grill pan. Put a little olive oil on a paper towel and gently apply it to the grill pan. Season the fish with a little salt and pepper. Place the fish on an angle to get good grill marks. Let the fish cook about 6 minutes, do not touch it. Then turn it over and cook about two minutes. Remove from the grill, transfer to a serving plate, garnish with a fresh lemon.