Florida swordfish Swank Farms Cauliflower Tomatoes and Chickpeas

Ingredients

• 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

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