Heirloom Tomato and Peach Caprese Salad with Coffee Balsamic Reduction and Dijon Onion Swordfish Kabobs
Inroduction
About this Recipe
By: Caitlin Greene
Colorful meals always make me happy. I love adding a variety of veggies and proteins to my meals as much as possible in addition to a homemade sauce. You do not need to spend hours and hours in the kitchen to make wholesome and healthy meals.
To make this Heirloom Tomato and Peach Caprese Salad and Dijon Onion Swordfish Kabobs, you will need:
-balsamic vinegar
-cold brew coffee
-large tomato
-fresh swordfish
-medium onion
-tamari soy sauce
-coconut aminos
-olive oil
-Dijon mustard
-yogurt
-fresh herbs
How do you make this Heirloom Tomato and Peach Caprese Salad and Dijon Onion Swordfish Kabobs?
First, start with the Coffee Balsamic Reduction. To make the Coffee Balsamic Reduction, add the balsamic vinegar and cold brew coffee together in a pan. Bring the pan to a boil and reduce to medium-low heat for about 20-30 minutes, stirring every few minutes.The liquid will reduce about 50 percent (or more depending on how long you choose to cook). Remove and store in a glass jar once it is ready.
Next, make the swordfish. To make the swordfish, whisk together the onions, tamari soy sauce, coconut aminos, olive oil, mustard, pepper, and salt together. Add the swordfish and allow it to marinate. Heat a pan with some oil over medium heat and add the swordfish. Sear the swordfish for 2-3 minutes per side.
Then, make the dip. To make the dip, combine the yogurt with the lemon and herbs together until smooth. Finally, add the swordfish and dip onto a plate. Add some sliced tomatoes and top with the Coffee Balsamic Reduction.
Heirloom Tomato and Peach Caprese Salad with Coffee Balsamic Reduction and Dijon Onion Swordfish Kabobs
Ingredients
- Coffee Balsamic Reduction
- -2 cups balsamic vinegar
- -1 cup cold brew coffee
- -1 large tomato, sliced
- Swordfish
- -2 lbs swordfish, cut up
- -1 medium onion, grated
- -2 tbsp tamari soy sauce
- -2 tbsp coconut aminos
- -2 tbsp olive oil
- -2 tbsp Dijon mustard
- -1 tsp pepper
- -½ tsp salt
- Dip:
- -½ cup Greek-styled yogurt, dairy-free if needed
- -¼ cup fresh herbs of choice
- -¼ tsp salt
- Salad
- -3-4 heirloom tomatoes, sliced
- -8 oz fresh mozzarella balls
- -½ cup fresh basil
Instructions
- To make the Coffee Balsamic Reduction, add the balsamic vinegar and cold brew coffee together in a pan. Bring to a boil and reduce to medium-low heat for about 20-30 minutes, stirring every few minutes.The liquid will reduce about 50 percent (or more depending on how long you choose to cook).
- While the reduction is simmering, make the swordfish. Whisk together the onions, tamari soy sauce, coconut aminos, olive oil, mustard, pepper, and salt together. Add the swordfish and allow it to marinate.
- Heat a pan with some oil over medium heat. Add the swordfish and sear for 2-3 minutes per side.
- To make the dip, combine the yogurt with the lemon and herbs together until smooth.
- When the reduction is done, allow it to cool and store in a jar.
- Add the swordfish and dip onto a plate. Add some sliced tomatoes, mozzarella balls and fresh basil, and top with the Coffee Balsamic Reduction. Serve and enjoy!
