Robert W. Caggiano's Fig-and-Pecan Crusted Swai with Jasmine Rice and Snap Peas

by Rachael Ray Show Staff 3:00 AM, November 12, 2012

Aired November 12, 2012

Serves 4
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.

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