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Date and bacon wrapped swordfish
Ingredients
- 1/2 cup (120 milliliters) medjool dried dates, pitted
- 1/2 cup (120 milliliters) pomegranate juice
- 4 swordfish fillets (120 grams each)
- 8 slices smoked bacon
- 3 tablespoons (45 milliliters) canola oil
- Salt and pepper
Directions
- Preheat oven to 375F (190C).
- Place dates in a bowl, and submerge with boiling pomegranate juice. Let sit for 10-15 minutes, or until dates have softened.
- Put dates in a blender and process until texture is smooth.
- Season the swordfish with salt and pepper.
- Spread date mixture over top side of swordfish, and wrap each fillet with two slices of bacon.
- Heat a large skillet over high heat and add canola oil.
- Sear top side of fish for two to three minutes, and flip.
- Cook for another two to three minutes, or until bacon starts to get crispy.
- Place skillet into preheated oven and cook for four to five minutes.
- Serve with cumin flavoured kale (see recipe).
