Grilled Swordfish With Wilted Spinach and Roasted Red Pepper Coulis (Coo-Lee) Serves 2 2 Kroger Swordfish fillets 1 tablespoon Private Selection garlic oil 1 tablespoon Private Selection dry parsley Salt and pepper to taste Wilted Spinach ½ bag Fresh Express baby spinach 2 tablespoons Kroger butter Roasted Pepper Coulis ¼ cup Maries Roasted Red Pepper dip 1 teaspoon Private Selection ground cumin 1 teaspoon fresh lime juice

1. Make the Swordfish: Heat a skillet over med-high heat for one minute.  In the mean time, season the swordfish steak with the dry parsley and salt and pepper.  Add the garlic oil to the pan and swirl to coat.  Add the swordfish steaks and cook for 3-5 minutes, turning often until just done.  Remove the fish from the pan and set aside.
2. Make the Wilted Spinach: heat you clean skillet over med-high heat for one minute.  Add the butter and sizzle until golden in color (do not let the butter turn to dark).  Add the Fresh Express baby spinach to the pan and sauté until wilted, about 1 minute.  Remove from pan and set in the center of the serving plates.
3. Make the Roasted Red Pepper Coulis:  Add the Maries Roasted Red Pepper dip, cumin, and lime juice to a skillet.  Place on med-high heat and bring to a simmer.  Remove from the heat and pour sauce around and on the swordfish steak.

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