Recipe courtesy of Tyler Florence
Thai Swordfish Salad in Lettuce Cups
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- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 40 min
- Inactive: 2 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 568
- Total Fat
- 37 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 40 g
- Cholesterol
- 113 mg
- Sodium
- 885 mg
- Level: Intermediate
- Total: 1 hr 2 min
- Prep: 40 min
- Inactive: 2 min
- Cook: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 568
- Total Fat
- 37 g
- Saturated Fat
- 10 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 10 g
- Protein
- 40 g
- Cholesterol
- 113 mg
- Sodium
- 885 mg
Ingredients
Directions
Special equipment:
4 wooden skewers, soaked in water for 1 hour- 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.
Cook’s Note
*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.
