Grilled Swordfish with Sprouted Lentil Pilaf

Ingredients

4 pieces swordfish (I shopped at Sarasota Seafood Company)

4 Tablespoons Hellman’s mayonnaise

2 teaspoons Coastal Blend Seasoning- (Spice and Tea Exchange- St. Armand’s Circle)

Directions

1. Rub mayo and seasoning on swordfish- heat grill or pan.
2. Heat large pan to medium high. Add 1 TABLESPOON olive oil add swordfish to hot pan but do not let burn. Sear on both sides, you may finish in a preheated oven for about 5 minutes if the swordfish is thick. Remove from heat

Ingredients (Herb Salad Topping):

Kosher salt, fresh ground black pepper

Handful fresh mint- no stems

2 Tablespoons olive oil

Directions

1. Mix together and set aside

Ingredients (Sautéd vegetables):

2 cups spinach

½ cup grape tomatoes

Salt and pepper

Olive oil

Directions

1. Sauté together for the base of the dish.
2. Place swordfish over the sautéed spinach. Top with minced herbs. serve with Sprouted Lentil and Quinoa pilaf (The Fresh Market)