This is a Cal-a-Vie Health Spa guest favorite! The beautifully presented dish will wow your family and friends, yet its easy to prepare and a nutritious and healthy option. Chef Graham’s tip: the swordfish should be firm and white with no fat and no blood line. Try to find fillets at least ¼ to ½ inch thick and take care to cook the swordfish all the way through.

Sweet Soy-Glazed Swordfish Ingredients:

• 1 tablespoon mirin (sweet rice wine)
• 1 tablespoon light soy sauce or Bragg’s Liquid Aminos
• ½ teaspoon sambal (chili sauce)
• 1 table spoon chopped shallot
• 2 teaspoons chopped fresh ginger
• 4 (3-ounce) swordfish fillets
• Mango Cilantro Rice (see below)
• 12 Chinese long beans, steamed
• Maple Soy Reduction (see below)
• Orchids and cilantro sprigs, for garnish

Preparation:
1. Combine the mirin, soy sauce, sambal, shallot and ginger in a bowl and mix well. Add the fish, coating evenly. Marinate in the refrigerator for 20 minutes.
2. Drain the fillets and discard the marinade. Grill for several minutes on each side or until cooked through.
3. Spoon the Mango Cilantro Rice onto serving plates. Wrap the long beans around the fish fillets and place on the rice.  Drizzle with Maple Soy Reduction and garnish with an orchid and a spring of cilantro.

Yield: 4 servings

Mango Cilantro Rice Ingredients:
1 cup uncooked brown rice
1 ½ cups vegetable stock or chicken stock
1 ½ cup light coconut milk
1 mango, chopped
2 tablespoons chopped cilantro
¼ cup chopped red bell pepper

Preparation:
1. Simmer the rice in the stock and coconut milk in a saucepan until the rice is tender and liquid is absorbed.
2. Sauté the mango, cilantro and bell pepper in a nonstick sauté pan for several minutes. Add to the rice and mix well. Keep warm.

Yield: 4 servings

Maple Soy Reduction Ingredients:
2 cups pure maple syrup
1 ¾ cups light soy sauce
½ cup chicken demi-glace (optional)

Preparation:
1. Combine the maple syrup and soy sauce in a medium saucepan. Cook until thickened enough to coat the back of a spoon. Stir in the demi-glace. Let stand until cool. Store in the refrigerator for up to 1 month.

Yield: 32 (1 tablespoon) servings

Recipe courtesy of Cal-a-Vie Health Spa’s Executive Chef Jason Graham
Available in: Cal-a-Vie Living, Gourmet Spa Cuisine cookbook
For more information, please visit www.cal-a-vie.com.