For the Crust:
2 bunches Watercress
2 egg whites
1 tablespoon vegetable oil

For the Fish:
Four 3 to 4-ounce swordfish steaks, about3/4″ thick, trimmed of all skin, fat and dark areas.
1 tablespoon vegetable oil

For Serving:
Steamed carrots with fresh ginger
Steamed whole-grain rice

Preheat Oven to 350 degrees F

To Make the Crust:
Place all of the ingredients in the food processor or blender and process until smooth puree, about two minutes.

To Make the Fish:
Season with salt and pepper.

In a saucepan with a heat proof handle, heat the vegetable oil and cook the swordfish steaks for 1 minute on each side.

The pan and the oil should be hot when the fish goes in, the objective is to lightly brown the surface of the swordfish.

Remove the pan from the heat.

Coat the top of each steak with some of the watercress puree.

Place the pan into the preheated oven for 5 minutes or until the fish is flakey or cooked to your taste.

The fish should be served immediately.

Chef George Mavrothalassitis at the Halekulani Hotel serves the fish with steamed carrots flavored with fresh ginger and a side of whole-grain rice.