Grilled Swordfish With Tomato-Molasses Dressing

• 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

1. 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 (350u0b0 to 400u0b0) about 4 minutes or until golden brown; set aside.
2. 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.
3. Arrange greens on 2 serving plates. Top evenly with fish, plantains, and grilled lime; drizzle with Tomato-Molasses Dressing.

plantain, lime, coconut oil, swordfish fillets, salt, freshly ground black pepper, baby greens

Taken from www.myrecipes.com/recipe/grilled-swordfish-with-tomato-molasses-dressing (may not work)