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