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Florida Swordfish, Swank Farms Cauliflower, Tomatoes And Chickpeas

Florida Swordfish, Swank Farms Cauliflower, Tomatoes And Chickpeas

Recently featured on Emeril's Florida: Palm Beach.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings


  • Four 6-ounce fillets swordfish or other firm fleshed fish
  • Kosher salt and freshly ground black pepper
  • 2 cloves garlic
  • One 1/2-inch piece ginger, peeled
  • One 1/2-inch piece fresh turmeric, peeled
  • 2 tablespoons blended oil (olive oil and canola/ vegetable oil)
  • 1/2 head cauliflower, separated into florets
  • 1/4 red onion, julienned
  • 1/2 cup Umbrian chickpeas, cooked
  • 2 tablespoons curry powder
  • 1 cup fish stock
  • 1/4 cup coconut milk
  • 2 tablespoons fresh cilantro, chopped
  • 2 tablespoons chopped scallions
  • 20 heirloom cherry tomatoes, halved
  • Juice of 1 lime


  • Preheat a grill or saute pan over medium-high heat. Sprinkle the swordfish with salt and pepper and grill or pan-sear until just cooked through, 2-3 minutes per side.

  • Combine the garlic, ginger and turmeric with a little water in a blender and blend until smooth. Heat the blended oil in a separate saute pan until hot. Add the cauliflower and red onions and cook until caramelized, about 8-10 minutes. Add the chickpeas and curry and toast for 10 seconds or so. Pour in the garlic mixture, fish stock and coconut milk and bring to a boil.

  • To serve, spoon the vegetables and sauce into a shallow bowl and top with the swordfish.

  • Recipe courtesy Chef Clay Conley, Buccan Restaurant, Palm Beach, Florida