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.