Hot Swordfish With Cool Coconut Avocado Cream Sauce

By Food52
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1 1/2 pound swordfish, cut into four pieces

1 fresh, whole jalapeƱo pepper(use half for less spicy or the entire pepper if you like it hot)

2 Tbsp fresh ginger, peeled

2 cloves garlic, peeled

1/4 cup cilantro

2 limes, zested and juiced

1 tablespoon agave nectar

1 1/2 cup coconut milk

2 tablespoons olive oil

1 avocado, in big slices or chunks

1/2 cup cream or half and half

4 larlge, whole basil leaves

2 cups fresh greens such as romaine hearts or baby spinach, sliced in strips

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