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

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