Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce

Name: Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 to 6 appetizer servings
Cuisine: american
Ingredients: 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; 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

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 to 6 appetizer servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

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

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.

Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce

Sauce:

Swordfish:

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