Brush each swordfish steak with the
reserved cilantro mixture and grill for 4 - 5 minutes, or until the fish begins to easily flake.
Add enough neutral oil to a hot pan to thinly cover the surface, cook two tablespoons of Thai green curry paste (see the recipe) until fragrant, and then stir in one tablespoon of the basil -
cilantro mixture until the two are incorporated.
If prepping this recipe and plan to have leftovers, keep the dressed lentils, the chopped tomato / cucumber /
cilantro mixture, and the fresh arugula separate until serving.
Divide
the cilantro mixture among the bowls, stir, and serve.
The color of the raw tomatillo /
cilantro mixture was electric.
Add
the cilantro mixture, the remaining 2 teaspoons lime juice and 1/2 teaspoon salt and pulse until well combined.
Sprinkle the outside with salt and pepper, then stuff each pocket with the Pepper Jack -
Cilantro mixture.
Add
the cilantro mixture, the remaining 2 teaspoons lime juice and 1/2 teaspoon salt and pulse until well combined.