Recipe courtesy of Bobby Flay
Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Total:
20 min
Active:
10 min
Yield:
4 to 6 appetizer servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
4 to 6 appetizer servings
Level:
Easy

Ingredients

Sauce:
  • 1/2 can unsweetened coconut milk
  • 2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)
  • 1/4 cup fresh or bottled key lime juice
  • 1 serrano chile, coarsely chopped
  • 1-inch piece ginger, peeled and chopped
  • 2 teaspoons finely chopped fresh lime zest
  • 1 cup canola oil
  • 1/4 cup unsweetened dried coconut
  • 1/4 cup chopped cilantro leaves
  • Salt and freshly ground black pepper
Swordfish:
  • 4 swordfish steaks, 8 ounces each, cut into 1-inch dice
  • Canola oil
  • Salt and freshly ground black pepper
  • Shredded unsweetened dried coconut, lightly toasted
  • Cilantro leaves

Directions

Special equipment: 16 to 20 wooden skewers, soaked for 20 minutes

Sauce:

Place coconut milk, cream of coconut, key lime juice, serrano chile, ginger, and lime zest in a blender and blend until smooth; with the motor running, slowly add the oil and blend until emulified. Pour the mixture into a bowl and fold in the coconut and cilantro. Season with salt and pepper, to taste.

Swordfish:

Heat grill to high. Skewer 1 piece of swordfish onto each skewer. Brush swordfish on both sides with oil and season with salt and pepper. Grill swordfish for 4 to 5 minutes on each side or until just cooked through. Spoon some of the sauce onto a platter and top with the skewers. Drizzle some more of the sauce lightly over the swordfish and garnish with coconut flakes and cilantro.

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