Recipe Category
Main Dishes
Yield
Makes 2 servings
Ingredients
- 3 tablespoons coconut oil, divided
- 2 (6-ounce) swordfish fillets, halved horizontally
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 medium ripe plantain, peeled and sliced diagonally into 1/2-inch-thick pieces
- 1 lime, halved
- 2 cups mixed baby greens
- Tomato-Molasses Dressing (see below)
Tomato-Molasses Dressing:
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon chopped green onion
- 1/2 teaspoon grated fresh ginger
- 1/2 teaspoon minced garlic
- 1/4 cup dry white wine
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 2 teaspoons dark molasses
- 1 cup halved cherry tomatoes
- 1 teaspoon chopped fresh parsley
- 1 tablespoon finely chopped fresh chives
Preparation
- Heat oil in a medium saucepan over medium heat. Add green onion, ginger, and garlic; sauté 1 to 2 minutes or until tender. Add white wine, bring to a boil, and cook 2 minutes or until mixture has reduced to about 1 tablespoon. Stir in lime juice, honey, and molasses. Add tomatoes, and cook 3 minutes or until tomatoes begin to soften. Stir in parsley and chives just before serving.
Preparation
- Brush plantain slices and lime halves evenly with 1 tablespoon coconut oil. Place plantains and lime halves, flesh-side down, on a greased grill rack. Grill, covered with grill lid, over medium-high heat (350° to 400°) about 4 minutes or until golden brown; set aside.
- Sprinkle swordfish with salt and pepper; brush fillets with remaining 2 tablespoons coconut oil. Place fish on a greased grill rack. Grill, covered, over medium-high heat 1 to 2 minutes on each side or until fish flakes with a fork.
- Arrange greens on 2 serving plates. Top evenly with fish, plantains, and grilled lime; drizzle with Tomato-Molasses Dressing.
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