Grilled Swordfish with Tomato-Molasses Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
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 |
Directions:
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.
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