2 8 ounce swordfish filets
salt and pepper to taste
1 tablespoon canola oil
2 cups steamed white rice
Chili Butter Ingredients:
1 tablespoon chili paste (available at your favorite grocery store)
2 tablespoons butter, softened
½ tablespoon soy sauce
juice of one lemon or lime
pinch of fresh cracked black pepper
1 tablespoon cilantro, finely chopped
Combine chili sauce ingredients with a wire whisk. Set aside.
In a sauté pan over medium high heat, place canola oil. Season swordfish filets with salt and pepper to taste and sauté for 10 minutes, turning fish every two minutes.
Divide rice on two serving plates. Place swordfish on top of rice, and top with chili sauce.