InstructionsCoat a large non-stick skillet with olive oil. Add the garlic and shallot and sauté for 5 minutes over medium heat until they begin to soften.Add the coconut milk and continue to cook 2-3 minutes until it begins to thicken slightly.Add the curry sauce, brown sugar and lime zest and stir to combine.Add the cubed swordfish and cook for 1 minute, stirring constantly.Stir in the zucchini and bell pepper. Cook for 15 minutes on low, until the vegetables are crisp-tender and the swordfish is cooked through. Remove the skillet from heat.Prepare each bowl with some cooked basmati rice and the spinach/arugula mix. Spoon the curried swordfish and veggies overtop and garnish with basil and cilantro. Top with a lime wedge and a drizzle of coconut cream, if desired.