Ease of preparation rating: Moderate.
Yield: 4 servings.
Ingredients:
½ cup (120ml) medjool dried dates, pitted
½ cup (120ml) pomegranate juice
4 swordfish fillets (4 ounces each or 120 grams each)
8 slices smoked bacon
3 tablespoons (45ml) canola oil
Salt and pepper
Method:
Preheat oven to 375oF (190oC).
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 2 slices of bacon.
Heat a large skillet over high heat and add canola oil.
Sear top side of fish for 2-3 minutes, and flip.
Cook for another 2-3 minutes, or until bacon starts to get crispy.
Place skillet into preheated oven and cook for 4-5 minutes.
*Serve with Cumin Flavoured Kale. See recipe.
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