Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce
Show: Boy Meets Grill
Episode: Asian Inspired
Rate This RecipeRead users' reviews (16)
- Recipe categories: Fish, Swordfish, Fruit, Lime, Coconut,
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Total Reviews: 16
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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!!
By mariaadk_12823031
Farmington, 71
on May 12, 2011
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Easy and sooo yummy!
By ericalawson_119...
Brighton, MA
on March 12, 2011
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This sauce goes perfectly with swordfish! The sauce makes enough for two dishes- the best part about this is you can freeze the leftover sauce for another dish, or use it on top of jasmine rice to go with the swordfish. Yum!!!
By hawksnest_4696903
St John
on August 17, 2010
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I am a private chef and made freshly caught swordfish steaks instead of kabobs for a caribbean dinner for four. I used some of the sauce to marinate the fish (not too long, or the lime juice will cook it and grilled the steaks over wood coals. Steaks were very juicy and tasted delicious with sauce puddled on the plate. Served with basmati coconut rice and grilled asparagus. Starter of Arugula salad and grilled fruits with butter rum sauce for dessert made this meal light, tasty and highly complimented. Thanks, Bobby!
By gregmh80
bethlehem, PA
on July 25, 2010
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simple to make but great grilled!
By bwrcarnut_nancy
sewell, nj
on July 13, 2010
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Was looking for uses for key lime juice other than pie and found this recipe; it also incorporated a lot of other ingredients i had on hand; read the reviews and decided to give it a try. Did use vegetable oil and half the cilantro (husband's not a fan of cilantro and can't digest canola oil. My sauce was not too thin. Used shrimp since the swordfish hadn't come in yet. Served it over orzo. Will definitely make this again. Tip for finding Coco Lopez; look in the bartending section of your food store.
By kittykatmls_113...
Mission Viejo, CA
on November 17, 2008
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Tasty......the lime flavor is great with the swordfish. Used the leftover sauce with some grilled shrimp which it was even better with! Just enough kick with the serrano chile.
By apstallings_108...
Houston, TX
on August 05, 2008
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Loved this sauce as a marinade- I read other reviews about the sauce being too thin so I just went ahead and used it as such- it was great- made the fish so tender and juicy. Will use it again- the toasted coconut helped finish off the presentation and final taste!