Grilled Swordfish Skewers with Coconut, Key Lime and Green Chile Sauce

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This recipe was extremely easy to make and the results where excellent! I didn't do the fish as kabobs, just grilled the steaks on my George foreman. I served couscous and steamed broccolli along with the steaks and it was fit for company!

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The sauce had good flavor but is too thin. I'm not sure how to do it, but the sauce needs to be thickened. Or, maybe if you marinate the swordfish - rather than just using salt and pepper- the thin sauce won't matter as much. As it is, the fish didn't have enough flavor and it's impossible to mop up sauce with a piece of swordfish.

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This recipe is extremely fast and easy. Swordfish is dense enough that it cooks nicely on the skewers and mild enough that the sauce is the perfect compliment. We left out the coconut cream (couldn't find it, added a little mint and substituted the serrano pepper with a fresh jalepeno. It worked out well - the sauce is light with just the right kick.

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This was very delicious! Only problem I had was that it didn't seem to thicken up enough. I tried adding a bit more oil and it helped, but still not to the thickness I thought it should be... maybe was the oil. Put it over grilled mahi, as store did not have any swordfish and the mahi was fresh in. Was very easy and had a definate "wow" factor.

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im a total sea food fanatic, so when i saw this recipie i just had to try it so i went fishing. whatever canm out of the water, i was cooking it. and what i cought was a dorado and it tasted great with this recipie. thank you, that was beutyfull.

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here in the caribbean fihs is king, so now i can try this recipe with other types of fish.