Brown Sugar and Tomato Grilled Swordfish with Cheesey Mashed Potatoes

Incredible. The freshly-grilled swordfish was meaty yet light. The tomato-brown sugar mixture was sweet and savory all at the same time. The bed of arugula added a spice and health while the grilled plantains were sweet and starchy without being overpowering. This meal was absolutely a winner and disappeared easily with no leftovers. It evokes a bit of Caribbean or Latin flavor while also just bringing home a big dose of late-summer flavors.

On the side I prepared some simple, cheesey mashed potatoes that are good at all times of the year. And with my healthful way of preparing them, you can afford to eat them without feeling guilt after the meal. Make this entire meal when there is fresh swordfish available and you are looking for something exotic and homey all at the same time.

Difficulty: medium-easy
Time: 40 minutes
Cost: $30.51 (caveat)



Brown Sugar and Tomato Grilled Swordfish
Here you see the swordfish before I smothered it in the delicious cherry tomatoes. While you can prepare it in other ways than grilling, that is the first choice here. I used a foreman grill since I live in an apartment but it still gave it the perfect summer finish.

Time: 25 minutes

Ingredients:
(Dressing - you can use this with other fish and meats)
2 tsp olive oil
1 tbsp green onion, diced
1 garlic clove, minced
1/4 c white wine
1 tbsp lime juice
1 tbsp honey
2 tsp dark brown sugar, packed
1 c cherry tomatoes, cut in half
1 tbsp chives, diced

(Swordfish)
1 medium plantain
1 lime
2 tbsp coconut oil
1 lb swordfish
1/2 tsp black pepper
1 bag of arugula

Ideally, you will get the dressing cooking at the same time the fish is grilling since none of these items take very long to finish. To accomplish this, I strongly recommend getting all of your ingredients ready. All baking supplies and condiments should be out and ready to be used. Then, wash and slice your cherry tomatoes in half. Dice your green onion and chives.

To get the fish ingredients ready, peel your plantain. I chose to simply slice mine in two halves lengthwise (see picture) but you can cut in slices if you prefer. Cut the lime in half.

To get the dressing going, heat a pot over medium heat. After it heats, add the olive oil. Give it a minute or two to get hot and swirl it around the pan. Add the green onions and fresh garlic and saute for a couple minutes, stirring often enough to keep from burning. (At this point, I would also get the grill or grill pan going for your fish, but to simplify things I'll write that recipe separately below.)

Add the white wine to your pot and bring to a boil. Let it boil softly for about 2 minutes as the mixture reduces. After a couple minutes, add the lime juice, honey, and brown sugar and reduce to a steady simmer. Stir well and let it cook for another 30 seconds. Add your tomatoes and stir them into the mixture. Simmer for 4-5 minutes or until the tomatoes have softened. Hopefully your fish is well on its way to being done at this point, but if not set this aside and cover it so it stays hot. Right before you pour it over the fish, add the chives and stir them in.

As your dressing cooks, get your grill or grill pan hot. Use 1 tbsp of coconut oil to brush the cut sides of your plantain and lime. Put them on the grill and cook for 4-5 minutes or until they are soft with grill lines. Once they are done, remove them from the grill.

Place the arugula on a large serving plate as a bed. Put the lime and plantain pieces evenly around the outside, leaving enough space for the swordfish in the middle.

Brush the swordfish with the other tablespoon of coconut oil. Sprinkle the pepper onto the fish. Grill it for 5-7 minutes or until it is cooked to your desired degree. I cook it on the longer side, about 7 minutes or even 8, but I like my fish to be fully cooked through.

Place the cooked swordfish in the middle of the platter, on top of the arugula and surrounded by the plantains and limes. Pour the tomato mixture over the top of the platter and serve hot right away.

Cheesey Mashed Potatoes
Time: 30 minutes

Ingredients:
2 lb potatoes (here I used Red Bliss but Yukon or any other variety works too)
2 tbsp butter
1/2 cup fat free or 1% milk
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1/2 cup shredded fat-free mozzarella (3/4 cup for extra cheese!)

These are a cinch to whip together! Wash your potatoes well but leave the skins intact. Cut them into cubes that are roughly 1" to 1.5" on all sides. Place them in a pot and fill with water until they are just covered. Bring to a boil and then turn down the heat and simmer. Let the potatoes simmer for 15 minutes.

Drain the potatoes and empty the pot. Mash the potatoes with a masher and return them to the pot and put it over low heat. Add the butter, milk, salt, pepper, and garlic powder. Stir well until the potatoes are well combined.

Remove the pot from the heat and immediately pour in the cheese. Mix until the cheese melts and enjoy. To be safe, add 1/2 cup of cheese to start and then if its not cheesey enough for you add a tiny bit more as needed!