1 Video | Photo: Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce Recipe
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.
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By palmieri77
Jacksonville, FL
on September 03, 2012
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Great recipe Bobby! I took another reviewer's comment about the sauce being too oily and cut the oil in half which was perfect. Heat was mild, may kick it up a notch next time. Paired with cilatro/lime rice. Dessert was Coconut Cupcakes with Cream Cheese Frosting (added pineapple, cream of coconut, and coconut milk, pina colada popcicles for later this week: In a Coconut mood, yummm...
By kiyall2_12369219
Dallas, TX
on May 19, 2012
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I made pan-seared swordfish steaks, instead of the kabobs. Before pan-searing them, I carmelized some shallots. They were great with the steaks. While I really like the sauce in this recipe, once I put in the oil, I hated it. So, my advice is if you don't mind a thinner sauce, don't put in the oil and it's delicious.
By Babbitty Rabbitty
on July 27, 2011
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Very Tasty and easy!!
Read all 16 reviews