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

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 to 6 appetizer servings
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1/2 can unsweetened coconut milk

2 tablespoons sweetened cream of coconut (recommended: Coco Lopez)

1/4 cup fresh or bottled key lime juice

1 serrano chile, coarsely chopped

1-inch piece ginger, peeled and chopped

2 teaspoons finely chopped fresh lime zest

1 cup canola oil

1/4 cup unsweetened dried coconut

1/4 cup chopped cilantro leaves

Salt and freshly ground black pepper


4 swordfish steaks, 8 ounces each, cut into 1-inch dice

Canola oil

Salt and freshly ground black pepper

Shredded unsweetened dried coconut, lightly toasted

Cilantro leaves


Special equipment:
16 to 20 wooden skewers, soaked for 20 minutes
  1. Sauce:
  2. 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.
  3. Swordfish:
  4. 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.
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