Grilled Swordfish with Tomato-Molasses Dressing

Ingredients:
1 medium ripe plantain, peeled and sliced diagonally into 1/2-inch-thick pieces
1 lime, halved
3 tablespoons coconut oil, divided
2 (6-ounce) swordfish fillets, halved horizontally $
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper $
2 cups mixed baby greens
Tomato-Molasses Dressing

Preparation:
Brush plantain slices and lime halves evenly with 1 tablespoon coconut oil. Place plantains and
lime halves, flesh-side down, on a greased grill rack. Grill, covered with grill lid, over medium-
high heat (350 to 400) about 4 minutes or until golden brown; set aside.
Sprinkle swordfish with salt and pepper; brush fillets with remaining 2 tablespoons coconut oil.
Place fish on a greased grill rack. Grill, covered, over medium-high heat 1 to 2 minutes on each
side or until fish flakes with a fork.
Arrange greens on 2 serving plates. Top evenly with fish, plantains, and grilled lime; drizzle
with Tomato-Molasses Dressing.