Hot Swordfish With Cool Coconut Avocado Cream Sauce

• 1 1/2 pounds swordfish, cut into four pieces
• 1 fresh, whole jalapeno pepper(use half for less spicy or the entire pepper if you like it hot)
• 2 Tbsp fresh ginger, peeled
• 2 cloves garlic, peeled
• 1/4 cup cilantro
• 2 limes, zested and juiced
• 1 tablespoon agave nectar
• 1 1/2 cups coconut milk
• 2 tablespoons olive oil
• 1 avocado, in big slices or chunks
• 1/2 cup cream or half and half
• 4 larlge, whole basil leaves
• 2 cups fresh greens such as romaine hearts or baby spinach, sliced in strips

1. Place the coconut milk, jalapeno, cilantro, ginger, garlic, lime juice and zest, agave nectar, and olive oil in the blender.Pu Puree until smooth
2. Place the swordfish in a shallow glass dish and pour the coconut mixture over them, Cover and refrigerate ofr 4 hours.
3. Cut a sheet of heavy duty aluminum foil for each piece of fish to enclose it completely when roasting.
4. Preheat oven to 450 degrees. Remove fish pieces from marinade. Place each piece on a sheet of foil, Sprinkle with salt and pepper, and top with a basil leaf.
5. Seal pouches and place on baking sheet in over. Bake at 450F for 8-10 minutes and let sit, still wrapped in foil, on a platter until ready to serve.
6. Meanwhile, heat the remaining marinade in a saucepan, add the cream or half and half, and the avocado. When warmed, turn off the stove and puree with an immersion mixer.
7. To serve: divide the greens among four plates. Remove the fish from packets and slice in thin pieces. Put each set of slices on top of the greens. Drizzle the sauce over the fish and greens. Serve with rice and garnish with diced cucumber and extra sauce on the side.

swordfish, fresh, ginger, garlic, cilantro, nectar, coconut milk, olive oil, avocado, cream, larlge, fresh greens

Taken from food52.com/recipes/5718-hot-swordfish-with-cool-coconut-avocado-cream-sauce (may not work)