Thai Swordfish Salad in Lettuce Cups
- 1 1/2 pounds swordfish steaks, 1-inch thick
- 24 kaffir lime leaves, fresh or dried*
- 2 tablespoons Thai fish sauce (Nahm pla)*
- 1 tablespoon honey
- 1/2 teaspoon sambal
- 1/4 cup canola oil
- 1 lime, juiced, plus 1 lime, juiced
- 1 tablespoon Thai green curry paste*
- 1/2 cup canned unsweetened coconut milk**
- 1/4 cup hand shredded fresh mint leaves
- 1/4 cup hand shredded fresh cilantro
- 1/4 cup chopped peanuts, divided
- 1 tablespoon black sesame seeds, divided
- 8 large butter lettuce leaves
- 2 Thai red chilies, diced
- 2 shallots, cut in rings and fried
- 4 wooden skewers, soaked in water for 1 hour
- *Available at Asian markets and in the Asian foods section of most supermarkets nationwide.
- **Available at Indian markets, Asian markets, Latin American markets and many supermarkets.
Cut the swordfish into 2-inch cubes and thread onto the skewers, alternating with the lime leaves. Lay the kebobs in a shallow non-aluminum pan. In a bowl, whisk together fish sauce, honey, sambal, oil, and the juice of 1 lime. Pour the marinade over the swordfish and let marinate for 1 hour. Heat a ridged grill pan (or barbecue) until very hot. Remove the swordfish skewers from the marinade and grill about 4 minutes per side. Take care not to overcook so the fish remains moist.
In a mixing bowl, whisk together curry paste, coconut milk, remaining lime juice, mint, cilantro, 2 tablespoons peanuts, and 1/2 tablespoon sesame seeds. Season with salt and pepper. Remove the swordfish from the skewers and break up in bite-sized pieces; discard lime leaves. Toss the swordfish in the curry mixture. To eat, spoon the swordfish chunks into a lettuce leaf and top with remaining peanuts, sesame seeds, diced chiles and fried shallots.
Copyright 2001 Television Food Network, G.P. All Rights Reserved
Recipe courtesy of Dave Lieberman
Recipe courtesy of Bobby Flay
Recipe courtesy of Rachael Ray