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.
Spice Island Beach Resort, Grenada, West Indies
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I'm trying to sneak fish into my family's diet. I don't like fish either, so I have to trick myself into eating it too. But this was a complete winner for the whole family! My daughter loved the plantains and tomatoes. Not only did no one complain about the fish, but I dare say everyone even enjoyed it! We did not change a thing and it was excellent!
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!
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