Florida swordfish, Swank Farms Cauliflower, Tomatoes and Chickpeas

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Four 6-ounce fillets swordfish

Kosher salt and freshly ground black pepper 

2 cloves garlic

One 1/2-inch piece ginger, peeled

One 1/2-inch piece fresh turmeric, peeled

2 tablespoons blended oil (olive oil and canola/vegetable oil)

1/2 head cauliflower, separated into florets

1/4 red onion, julienned

1/2 cup Umbrian chickpeas, cooked

2 tablespoons curry powder

1 cup fish stock

1/4 cup coconut milk

2 tablespoons fresh cilantro, chopped

2 tablespoons chopped scallions

20 heirloom cherry tomatoes, halved

Juice of 1 lime