Grilled Swordfish with Tomato-Molasses Dressing

Grilled Swordfish with Tomato-Molasses Dressing
Photo by Becky Luigart-Stayner


  • 1 medium ripe plantain, peeled and sliced diagonally into 1/2-inch-thick pieces
  • ¼ teaspoon freshly ground black pepper
  • 1 lime, halved
  • 2 (6-ounce) swordfish fillets, halved horizontally
  • 3 tablespoons coconut oil, divided
  • Tomato-Molasses Dressing
  • ¼ teaspoon salt
  • + 1 more ingredients
    • 2 cups mixed baby greens

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...

View full recipe at My Recipes


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