6 6 oz. center cut swordfish steaks, skinless, blood line removed

4 large vine ripe tomatoes

4 lemons

6 sprigs thyme

2 Tbsp. olive oil

to taste sea salt and freshly ground black pepper

Pre-heat oven to 375°F. Cut tomatoes into 1/8" thick slices. Peel and cut lemons into 1/8" thick slices. Place swordfish steaks on baking sheet. Season to taste with sea salt and freshly ground black pepper. Cover fish with overlapping and alternating pieces of lemon and tomato. Top each with thyme sprig. Drizzle with olive oil. Season to taste with sea salt and freshly ground black pepper. Place in oven. Cook 10 minutes or until done.

Pomegranate Salad

2 large pomegranates

2 cups packed baby spoon spinach leaves

1 hot house cucumber, peeled, thinly sliced

1 small red onion, peeled, thinly sliced

1 pear, cored, diced

1 tangerine, zested, juiced

1/4 cup toasted macadamia nuts

1/4 cup walnut oil

1/8 cup cilantro leaves

1/8 cup mint leaves

2 Tbsp. champagne vinegar

1/2 tsp. finely minced jalapeno pepper
to taste sea salt and freshly ground black pepper

Fill clean sink with cool water. Place colander in sink. Cut 1/2" from each end of pomegranate. Score skin of pomegranate with sharp knife. Completely submerge pomegranate in water and break in half. Working below the surface of the water, dislodge all seeds into colander. Discard white membrane and skin of pomegranate. Remove colander with seeds from water. Completely drain. Place in large mixing bowl. Toss gently with remaining ingredients. Season to taste with sea salt and freshly ground black pepper.

Presentation

6 sprigs thyme

Place swordfish in center of large serving plate. Serve pomegranate salad alongside. Garnish with thyme sprig.