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Grilled Swordfish with Tomato-Molasses Dressing

Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Levine
Yield Makes 2 servings
Ripe plantains and mixed baby greens are paired with a flaky swordfish fillet. This impressive dish makes a satisfying grilled seafood meal for weeknight family dinners and company alike. 


  • 1 medium ripe plantain, peeled and sliced diagonally into 1/2-inch-thick pieces
  • 1 lime, halved
  • 3 tablespoons coconut oil, divided
  • 2 (6-ounce) swordfish fillets, halved horizontally
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 cups mixed baby greens
  • Tomato-Molasses Dressing

How to Make It

  1. 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.

  2. 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.

  3. Arrange greens on 2 serving plates. Top evenly with fish, plantains, and grilled lime; drizzle with Tomato-Molasses Dressing.

Spice Island Beach Resort, Grenada, West Indies