Recipe courtesy of Clay Conley
Episode: Palm Beach
Total:
40 min
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat a grill or saute pan over high heat. Sprinkle the swordfish with salt and pepper and grill or pan-sear until just cooked through.

Combine the garlic, ginger and turmeric with a little water in a blender and blend until smooth. Heat the blended oil in a separate saucepan until hot. Add the cauliflower and red onions and cook until caramelized. Add the chickpeas and curry and toast for 10 seconds or so. Pour in the garlic mixture, fish stock and coconut milk and bring to a boil.

Spoon the vegetables and sauce into a shallow bowl and top with the swordfish.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Swordfish with Tomatoes and Capers

Recipe courtesy of Ina Garten

Farm-Style Chicken and Drop Dumplings

Recipe courtesy of Nancy Fuller

Cauliflower Crust Pizza

Recipe courtesy of Ree Drummond

Swordfish Provencal

Recipe courtesy of Ina Garten

Okra and Tomatoes

Recipe courtesy of Ronni Lundy

Scalloped Tomatoes

Recipe courtesy of Ina Garten

Grilled Swordfish with Pesto

Recipe courtesy of Michele Urvater

Okra and Tomatoes

Recipe courtesy of Alton Brown

Grilled Bread Salad with Peppers and Tomatoes

Recipe courtesy of Bobby Flay

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking