Whole30 Strawberry Guacamole Swordfish with Coconut Cauliflower Rice
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • Swordfish Steaks 4 each
  • Coconut Oil 1 TBSP
  • Sea Salt and Black Pepper to Taste
Strawberry Guacamole
  • Strawberries, Chopped 1 cup (150 g)
  • Avocados 2 each
  • Onion, Chopped ⅛ cup (12 g)
  • Small Jalapeño, Minced 1 each
  • Cilantro/Coriander, Chopped .25 cup (15 g)
  • Avocado Oil 1 TSP
  • Juice of 1 Lime
  • Sea Salt and Black Pepper to Taste
Coconut Cauliflower Rice
  • Coconut Oil 1 TBSP
  • Cauliflower Head 1 Large or 2 Medium, Chopped into 1"x1" florets
  • Shredded/Desiccated Coconut 1 cup (100 g)
  • Zest and Juice of 1 Lime
  • Sea Salt to Taste
Instructions
  1. Preheat the oven to 350 F / 180 C.
  2. For the fish, heat a cast iron skillet over medium high heat adding the coconut oil. Allow to melt.
  3. Sprinkle salt and pepper over both sides of the swordfish and then once the pan and oil are hot, sear the fish for about 1-2 minutes per side.
  4. Once seared, transfer the pan with the swordfish to the oven and allow to bake until cooked through, about 10-12 minutes.
  5. Meanwhile prepare the strawberry guacamole by chopping all ingredients.
  6. Mash the avocado in a bowl and then stir in onions, jalapeños, cilantro/coriander, sea salt and pepper to combine.
  7. Then add the strawberries and stir gently just to combine.
  8. Finally the coconut cauliflower rice. Start by chopping the cauliflower into the 1"x1" florets and then add a few pieces at a time to your high speed blender, food processor or chopper. Pulse just a few times to break the cauliflower into tiny rice size pieces. Don't go overboard or it'll result in a mush.
  9. Transfer the cauliflower to a small bowl and repeat until all is riced.
  10. Heat a large skillet over medium high heat with the remaining 1 TBSP of coconut oil, allowing to melt.
  11. Then add the cauli rice and the shredded/desiccated coconut, stirring well to combine.
  12. Cook until just barely golden brown and heated throughout.
  13. Remove from heat and add the lime zest and juice along with some sea salt to taste.
  14. Build your plate with the coconut cauliflower rice, followed by the swordfish, and then topped with a generous serving of the strawberry guacamole and savor the explosion of flavors!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/03/27/love-of-learning-strawberry-guac-coconut-cauliflower-rice/