This recipe is a winner- easy to prepare, beautiful on the plate, and absolutely delicious. I wouldn't have thought to use the coconut oil, but its subtle flavor is so special. The tomato dressing is particularly good. Your guests will think they're in a fine restaurant!
Grilled Swordfish with Tomato-Molasses Dressing
Photo: Becky Luigart-Stayner; Styling: Mindi Shapiro Levine
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.
Yield: Makes 2 servings
- 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
- 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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