Cook cous cous, then allow to cool.
Place garlic & butter in a frying pan, fry until they start to brown.
Add coconut cream into pan & continue frying until coconut is infused
(It will split at first. Don’t be scared)
Wrap swordfish in prosciutto with 4 sage leaves between fish and prosciutto.
Pan fry in extra light olive oil for 4 minutes on each side or until prosciutto become crispy.
Serve Swordfish on a bed of cous cous.
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