Cajun-style swordfish on corn and okra rice

Cajun-style swordfish on corn and okra rice

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  • 0:15 Prep
  • 0:24 Cook
  • 4 Servings
  • Advanced

For classic Cajun flavours, try this spicy swordfish with okra flavoured rice.

Featured in
American recipes, Everyday easy


  • 2 corn cobs, husks removed
  • 110g (1/2 cup) medium-grain rice/calrose rice
  • 2 tablespoons olive oil
  • 1 small brown onion, chopped
  • 8 small (about 120g) okra, ends trimmed, thinly sliced crossways
  • Pinch of salt
  • 4 small (about 150g each) swordfish steaks, with skin on
  • 1 20g pkt Cajun seasoning (Natures Treats brand)
  • 2 ripe tomatoes, finely chopped
  • 1 lime, quartered


  • Step 1
    Use a knife to cut down length of corn close to cores to remove kernels. Cook rice in a saucepan of salted boiling water following packet directions, or until tender. Add corn kernels for last 6 minutes of cooking. Drain well.
  • Step 2
    Meanwhile, heat 1 tablespoon of oil in a non-stick frying pan over high heat. Add onion and okra, and cook, uncovered, stirring occasionally, for 7-8 minutes or until crisp and brown. Add rice mixture to pan. Gently toss for 1-2 minutes or until heated through. Remove from heat. Taste and season with salt. Cover loosely with foil to keep warm.
  • Step 3
    Coat both sides of swordfish steaks with Cajun spice. Heat remaining oil in a large non-stick frying pan over high heat. Add swordfish and cook for 3-4 minutes each side or until just cooked through.
  • Step 4
    To serve, spoon rice mixture onto serving plates. Top with swordfish and then tomato. Serve immediately with lime wedges.

  • Low carb
  • Low sugar
  • Lower gi


  • 2361 kj


  • 27g

    Fat Total

  • 6g

    Saturated Fat

  • 7g


  • 42g


  • 98mg


  • 858.89mg


  • 7g

    Carbs (sugar)

  • 35g

    Carbs (total)

All nutrition values are per serve


  • Author: Jane Charlton
  • Image credit: Con Poulos
  • Publication: Australian Good Taste



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