swordfish | pineapple | lime chutney | baked avocado

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el·e·ments

2 [6 oz] swordfish steaks
2 limes, juiced + zested
2 tablespoons fresh ginger, grated
2 tablespoons coconut aminos
4 garlic cloves, minced
½ cup fresh pineapple, diced
olive or avocado oil
parsley
salt + pepper

in·can·ta·tion


whisk lime juice + ginger + aminos + garlic + oil + sp in bowl.
dip fish + avocado halves in lime mix.
line both on  baking pan.
broil, high
avocados, 2 mins
fish, 10 mins.

combine pineapples + lime mix in saucepan, medium heat
reduced, 8 mins

plate avocados
cut swordfish into cubes
top with pineapple lime chutney + sea salt

garnish:
parsley

lauren richeson