Recipe courtesy of Clay Conley
Florida swordfish, Swank Farms Cauliflower, Tomatoes and Chickpeas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 506
- Total Fat
- 24
- Saturated Fat
- 6
- Carbohydrates
- 31
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 43
- Cholesterol
- 113
- Sodium
- 1083
- Total: 40 min
- Active: 30 min
Ingredients
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
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.