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

Instructions

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.