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.
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