Recipe courtesy of Hawa Hassan
Swordfish with Somali Cilantro and Green Chile Pepper Sauce
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 358
- Total Fat
- 21 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 112 milligrams
- Sodium
- 571 milligrams
- Carbohydrates
- 7 grams
- Dietary Fiber
- 1 grams
- Sugar
- 4 grams
- Protein
- 35 grams
- Total: 15 min
- Active: 15 min
Ingredients
Sauce:
1/2 cup full-fat unsweetened coconut milk
3 tablespoons freshly squeezed lime juice, plus more as needed (about 2 limes)
2 tablespoons white vinegar or white wine vinegar
1/2 cup packed cilantro leaves
2 jalapeños, stemmed and coarsely chopped
2 large garlic cloves, minced
2 teaspoons granulated sugar
1 teaspoon kosher salt, plus more as needed
Swordfish:
4 (6-ounce) skinless wild swordfish steaks, about 1/2 inch thick
Kosher salt
1 tablespoon extra-virgin olive oil
2 cups finely shredded green cabbage
Directions
- For the sauce: In the jar of a blender or in a food processor, combine the coconut milk, lime juice, vinegar, cilantro, jalapeños, garlic, sugar, and salt and puree until smooth. Season the sauce to taste with more lime juice or salt if needed. Serve immediately or place in a jar and store in the refrigerator for up to a week.
- For the swordfish: Heat a large skillet over medium-high heat. Pat the swordfish dry and season with salt. Add the olive oil to the skillet. When the oil is hot, add the swordfish and cook until golden on the underside, about 2 minutes. Flip and cook until just cooked through, about 2 minutes more. To serve, mound the cabbage on serving plates and top with the swordfish. Drizzle with some of the cilantro and green chile sauce.