Recipe courtesy of Bobby Flay
Episode: Asian Inspired
Save Recipe Print
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
Level:
Easy

Ingredients

Sauce:
Swordfish:

Directions

Watch how to make this recipe.

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.

More from:

Summer Seafood

Trending Videos 6 Videos

More Food Network

Whole Lemon Bars 01:36

This lazy cook's version of a lemon bar is simple and delicious.

IDEAS YOU'LL LOVE

Asian Chicken Skewers

Recipe courtesy of Food Network Kitchen

Tortellini Skewers

Recipe courtesy of Ree Drummond

"Santa Maria Style BBQ" Oakwood Grilled Tri-tip

Recipe courtesy of Frank Ostini

Grilled Veal Chops with Raw Sauce

Recipe courtesy of Rachael Ray

Chicken Souvlaki with Grilled Pita

Recipe courtesy of Sandra Lee

Tirado de Mahi Mahi

Recipe courtesy of Bobby Flay

Salmon with Brown Sugar and Mustard Glaze

Recipe courtesy of Bobby Flay

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.