Grilled Swordfish With Tomato-Molasses Dressing

1. 1

   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 (350u00b0 to 400u00b0) about 4 minutes or until golden brown; set aside.

2. 2

   Sprinkle swordfish with salt and pepper; brush fillets with remaining 2 tablespoons coconut oil. Place fish on a greased grill rack. Grill, covered, over medium-high heat 1 to 2 minutes on each side or until fish flakes with a fork.

3. 3

   Arrange greens on 2 serving plates. Top evenly with fish, plantains, and grilled lime; drizzle with Tomato-Molasses Dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.