Aired November 12, 2012
- 12 figs, divided
- 8 ounces chopped pecans
- 6 tablespoons plus 1/4 cup extra-virgin olive oil
- 1 pound fresh swai
- Salt and pepper
- Garlic powder
- Onion powder
- 1/4 stick of butter
- 3 cups jasmine rice
- 1 pound fresh snap peas, trimmed
- 1 onion, chopped
- 3 cloves garlic, minced
- Juice of 1 lemon and its rind
- 1/2 cup currants
Roughly chop 8 figs and 12 ounces of pecans. Add 6 tablespoons olive oil to help bind the fig-and-pecan mixture.
Preheat oven to 350F degrees.
Season the swai with salt, pepper, garlic and onion powder. Top with the fig-and-pecan mixture.
Bake the fish for approx 20 min, the crust should turn golden brown.
Boil the water for the rice, add salt and 1/4 stick of butter. Add the jasmine rice, lower heat and simmer the rice until tender.
Heat a large skillet over medium-high heat. Add 1/4 cup olive oil and the onion. Cook until almost translucent; add the snap peas and cook for 7-8 minutes. Add the garlic, salt and pepper.
Finely chop remaining figs and add to a small saucepan with 1/2 cup of water and the juice of 1 lemon. Simmer and reduce.
Add the currants to the cooked rice.
To serve, put a piece of the crusted swai on a small bed of the jasmine rice with currants. Add the snap peas on the side, drizzle the fig and lemon reduction over the fish. Place a few lemon rinds on top of the fish.