Swordfish isn’t in our normal repertoire, mostly due to price, but when I saw a beautiful swordfish steak on manager’s special a few weeks ago, I couldn’t resist. I found a wonderful recipe on PaleoOMG, a blog that pushes the paleo envelope, and I like that. We’ve been following the paleo diet for over 18 weeks now, and this recipe qualifies as one of the best we’ve made. The meaty fish, combined with the sweet and salty peach and avocado salsa, is perfect. And it looks so darn pretty.

Ingredients

• 1 lb swordfish filet
• 1 tablespoon coconut oil
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey
• juice of 1 lemon
• 1 garlic clove, minced
• pinch of cayenne pepper
• pinch of salt and pepper
• 2 peaches, seed removed, diced
• 1 avocado, halved and diced
• 1 garlic clove, minced
• ¼ red onion, finely chopped
• ½ jalapeño, finely chopped
• handful of cilantro, roughly chopped
• juice of 1 lime
• salt, to taste

Preparation

Place the coconut oil, apple cider vinegar, honey, lemon, garlic, cayenne pepper, salt and pepper in a bowl and mix together. Add the swordfish to the marinade and flip to coat. Marinate in the fridge for 1 to 3 hours.

Mix peaches, avocado, garlic, red onion, jalapeño, cilantro, and lime juice together in a large bowl. Place in fridge to chill.

Turn on your broiler to low. Place swordfish in a cast iron skillet and place in broiler until internal temperature reaches 145 degrees. Top your swordfish with the peach and avocado salsa and enjoy.