But the fish was the star of the show. The meaty swordfish steaks, grilled perfectly by Joe, were complemented by a phenomenal sauce. The sauce had multiple notes: citrus, sour, sweet, and spicy. The coconut milk gave the sauce body without being too heavy. I found myself dipping the bok choy and potatoes in some of the extra sauce. This sauce would go with any firm-fleshed fish or even chicken. The recipe originally calls to broil the fish, but we chose to grill.
Malaysian Lime-Coconut Swordfish
source: Cooking Light July 2000
Ingredients
- 1/3 cup light coconut milk
- 1/4 cup chopped fresh cilantro
- 1 tablespoon grated lemon peel
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 1 teaspoon lime juice
- 1/2 teaspoon Thai chili paste (I doubled)
- 2 shallots, peeled
- 1 garlic clove, peeled
- 1 (1 1/2-pound) swordfish steak (about 1 inch thick) (I had 2 steaks totaling about 1 lb.)
- Cooking spray
- Cilantro sprigs (optional)
- Lemon wedges (optional)
Preheat grill.
Combine coconut milk, cilantro, lemon zest, fish sauce, sugar, lime juice, chili paste, shallots, and garlic in a food processor; pulse 3 times or until coarsely chopped. Spread 1/2 cup shallot mixture evenly over fish. Grill, flipping once, until fish flakes easily when tested with a fork. Serve the fish with the remaining shallot mixture, and garnish with cilantro sprigs and lemon wedges, if desired.
5 comments:
That looks and sounds delicious! I may try it while we're on "spring" break next month.
Bok choy is my latest obsession. This looks like dinner at the Chamberlain household tonight.
Thanks for the recipe!
This looks/sounds like something much better than you could get at many restaurants! And awesome that yall took advantage of the oddly warm temps to grill. I'm jealous!
I love the sound of this! My family usually does fish every Sunday for dinner and we love swordfish and are always looking for new ways to prepare it. I'll have to bookmark this one for future use soon!
Look at those grillmarks! They are perfect!
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