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How to make Cajun style swordfish on corn and okra rice

Yield = 4
Prep time: 0:15
Cook time: 0:24
Total time: 0:39

Ingredients

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

Method

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.