Swordfish Steaks with Sweet Cream Sauce and Asparagus

Long title for today, because this dish was so freakin' good it deserved it. I always struggle with making fish steaks that don't come out either raw or tough as leather, and this time I actually managed to pull it off, with a sauce that makes even the dry outer edges taste creamy and delicious! You will love this, unless of course you're exceedingly lame.

Swordfish Steaks with Sweet Cream Sauce and Asparagus

fish:
2 single-serving-sized swordfish steaks
salt and pepper
1 T peanut oil

sauce:
3 T butter
1 T flour
1/2c coconut milk
1c milk
1t vanilla
2t cinnamon
1t brown sugar
2t salt
1/2 lb asparagus

1c rice
2c water
1T butter

Start with preparing the rice, because once that's done nothing weird will happen to it if it sits for a little while. Mix rice with water, microwave on high for 5 minutes uncovered, then 15 minutes on medium, covered. Mix the butter in, then put it back in the microwave so it doesn't get cold.

While the rice is cooking, start the sauce in a large pan over medium heat. Make a roux with the butter and flour, and slowly add the coconut milk and milk, stirring constantly until consistent. Mix in seasonings, continuing to constantly stir so it doesn't stick to the pan. Add the asparagus (chopped into 1-inch segments), and reduce heat to medium-low. Cover and cook 5-7 minutes, or until asparagus is tender.

Once you've covered the sauce, start the fish. Salt the fish-steaks on each side. In a medium-sized pan, heat oil over high heat. I do not recommend butter for this, as it burns at a fairly low temperature. Peanut oil can withstand the heat much better. When the pan is hot (test by dripping a little water in the pan -- if it pops like crazy, the pan is hot) add your fish steaks. Stay out of the way! I don't want to be held responsible for oil burns. Cook the fish over high heat 2-3 minutes on each side, then remove promptly! Overcooking results in not delicious fish.

To serve, make a bed of rice in the center of your plate. Place a fish steak over the bed of rice, and arrange asparagus around the edge of the plate. Spoon sauce generously over fish, and garnish with a little black pepper.

The combination of the bitter vegetable flavor of the asparagus with the sweet sauce and the rich meaty swordfish is absolutely divine, believe me. Or, don't believe me and make it for yourself.