Grilled Swordfish
2 large swordfish steaks
Olive oil
Salt and pepper to taste
1 lemon
Dried oregano
Brush the swordfish on both sides and season to taste with salt and pepper. Set aside while you’re heating the grill. Place the swordfish on a hot grill and grill each side about 3-4 minute, depending on how thick your swordfish steaks are. Remove to a platter and squeeze the lemon juice over the fish and sprinkle liberally with dried oregano. Two serve cut each swordfish steak in half so that you have four portions. Place a bed of lightly seasoned spinach (olive oil, salt, pepper) on the plate, spoon roasted cauliflower over top, and top with Red Tomato Preserves and garnish with black olives or salt cured capers if desired
Serves 4.
Mustard Roasted Cauliflower
1 head cauliflower cut into floweret’s
2 t Dijon or Sweet Hot mustard
2 T butter, melted
2 T coconut oil, melted
½ t chipotle powder
Pinch sugar
Salt and pepper to taste
Heat oven to 375. Place the cauliflower in a medium bowl. In a small bowl whisk together the Dijon, melted butter and coconut oil, chipotle, pinch sugar, and salt and pepper to taste. Pour over the cauliflower and toss to combine well. Pour onto a cookie sheet and bake about 20-30 minutes. About half way through the cooking time stir the mixture so that it browns evenly. You want the cauliflower to be brown and caramelized for the best flavor.
Serves 4
