Florida swordfish, Swank Farms Cauliflower, Tomatoes and Chickpeas Recipe

Name: Florida swordfish, Swank Farms Cauliflower, Tomatoes and Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat a grill or saute pan over high heat.
2
Sprinkle the swordfish with salt and pepper and grill or pan-sear until just cooked through.
3
Combine the garlic, ginger and turmeric with a little water in a blender and blend until smooth.
4
Heat the blended oil in a separate saucepan until hot.
5
Add the cauliflower and red onions and cook until caramelized.
6
Add the chickpeas and curry and toast for 10 seconds or so.
7
Pour in the garlic mixture, fish stock and coconut milk and bring to a boil.
8
Spoon the vegetables and sauce into a shallow bowl and top with the swordfish.

242

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Four 6-ounce fillets swordfish, Kosher salt and freshly ground black pepper, 2 cloves garlic, One 1/2-inch piece ginger, peeled, and more.

Yes, Florida swordfish, Swank Farms Cauliflower, Tomatoes and Chickpeas falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Florida swordfish, Swank Farms Cauliflower, Tomatoes and Chickpeas

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