Season the fish with salt and pepper, sear in a hot pan and place in a glass baking dish.
Sauté the shallots and garlic in the oil and add the cabbage, juniper, thyme and wine.
Cook, covered, until the cabbage is tender, stirring often.
The cabbage may release a lot of liquid.
If there is too much liquid, continue to cook until it reduces, or pour some off.
If it is a bit dry, add water.
Add salt and pepper to taste.
Stir a bit of water into the cornstarch and add to dish to thicken.
Pour over the swordfish and cover.
Bake at 400° for 20 minutes.
Serving Suggestions: Serve with roasted Yukon Gold potatoes. Additional Comments: This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!
Cook Mahi-Mahi as desired and top with Spicy Peanut Sauce.
Sauce preparation: In saucepan, simmer chicken stock, peanuts, onion, catsup, and red chilies for 10 minutes. Add cornstarch, blended with approximately 2 tbsp. cool water to thicken. Salt and pepper to taste.