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Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Recipe courtesy Bobby Flay
- Total Time:
- 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- Yield:
- 4 to 6 appetizer servings
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
- 16 to 20 wooden skewers, soaked for 20 minutes
- Canola oil
- Salt and freshly ground black pepper
- Shredded unsweetened dried coconut, lightly toasted
- Cilantro leaves
Directions
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.