Florida Swordfish Swank Farms Cauliflower Tomatoes And Chickpeas Recipes

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CAULIFLOWER WITH TOMATOES



Cauliflower With Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 7 cups small cauliflower florets and 3 chopped plum tomatoes with 1/4 cup olive oil, 2 cloves minced garlic, 1 1/2 teaspoons cumin seeds, 1/4 teaspoon turmeric, a pinch of cayenne, 1/2 teaspoon salt, and pepper to taste on a baking sheet. Roast in a 450 degrees F oven, about 25 minutes. Sprinkle with lemon juice and chopped cilantro.
  • Serves: 4 Calories: 179 Total Fat: 14 grams Saturated Fat: 2 grams Protein: 4 grams Total carbohydrates: 13 grams Sugar: 6 grams Fiber: 5 grams Cholesterol: 0 milligrams Sodium: 297 milligrams

Nutrition Facts : Calories 179 calorie, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 297 milligrams, Carbohydrate 13 grams, Fiber 5 grams, Protein 4 grams, Sugar 6 grams

FLORIDA SWORDFISH, SWANK FARMS CAULIFLOWER, TOMATOES AND CHICKPEAS



Florida swordfish, Swank Farms Cauliflower, Tomatoes and Chickpeas image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 16

Four 6-ounce fillets swordfish
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

Steps:

  • Preheat a grill or saute pan over high heat. Sprinkle the swordfish with salt and pepper and grill or pan-sear until just cooked through.
  • Combine the garlic, ginger and turmeric with a little water in a blender and blend until smooth. Heat the blended oil in a separate saucepan until hot. Add the cauliflower and red onions and cook until caramelized. 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.
  • Spoon the vegetables and sauce into a shallow bowl and top with the swordfish.

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