• 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


Serves: 4


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.