1 Medium ripe plantain, Tomato-Molasses Dressing
peeled and sliced 2 tablespoons olive oil
diagonally into 1/2-inch- 1 tablespoon chopped
thick pieces green onion
1 lime, halved 1/2 teaspoon grated
3 tablespoons coconut oil, fresh ginger
divided 1/2 teaspoon minced garlic
2 (6-oz.) swordfish fillets, 1/4 cup dry white wine
halved horizontally 1 tablespoon fresh
1/4 teaspoon salt lime juice
1/4 teaspoon freshly ground 1 tablespoon honey
black pepper 2 teaspoons dark molasses
2 cups mixed baby greens 1 cup halved cherry
Tomato-Molasses Dressing tomatoes
1 teaspoon chopped
Brush plantain slices and parsley
lime slices evenly with 1 1 tablespoon finely
tablespoon coconut oil. Place chopped fresh chives
plantains and lime halves,
flesh-side down, on a greased
grill rack. Grill, covered with Heat oil in a medium sauce-
grill lid, over medium-high pan over medium heat.
heat (350 to 400 degrees) Add green onion, ginger and
about 4 minutes, until golden garlic; saute 1 to 2 minutes or
brown; set aside. until tender. Add white wine;
Sprinkle swordfish with bring to a boil, and cook 2 minutes
salt and pepper; brush fillets or until mixture has reduced to about
with remaining coconut oil. Place 1 tablespoon. Stir in lime juice, honey
fish on a greased grill rack. and molasses. Add tomatoes, and
Grill, covered, over medium-high cook 3 minutes or until tomatoes
1 to 2 minutes on each side or begin to soften. Stir in parsley
until fish flakes with a fork. and chives just before serving.
Arrange greens on 2 serving Makes 3/4 cup.
plates. Top evenly with fish,
plantains and lime; drizzle with Tomato-Molasses Dressing and ENJOY.
Makes 2 servings.
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