Coconut-Crusted Swordfish with Kumquat Sauce
This coconut-crusted swordfish is served with a delightfully tart sauce made with kumquats--tiny citrus fruit that you can eat whole, including the skins and seeds. For an extra hint of coconut flavor, sear the fish steak in coconut oil. Serve with brown rice and glazed carrots.
If you can't find kumquats, try using orange or clementine segments.
1/2 fruit, 1/2 vegetable, 3 lean meat, 2 fat