Recipe courtesy of Bobby Flay
Episode: Asian Inspired
Total:
20 min
Active:
10 min
Yield:
4 to 6 appetizer servings
Level:
Easy
Total:
20 min
Active:
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:

Seafood

IDEAS YOU'LL LOVE

Grilled Shrimp Skewers

Recipe courtesy of Bobby Flay

Grilled Swordfish with Pesto

Recipe courtesy of Michele Urvater

Shrimp Skewers

Recipe courtesy of Ina Garten

Asian Grilled Salmon

Recipe courtesy of Ina Garten

Grilled Lobster

Recipe courtesy of Chris Fischer

"Lunchbag" Swordfish with Mediterranean Tomato Sauce and Linguini

Recipe courtesy of Michael Chiarello

Swordfish with Tomatoes and Capers

Recipe courtesy of Ina Garten

Creole Marinated Grilled Red Snapper

Recipe courtesy of Tanya Holland

Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking