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
