- 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